This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan me...
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.
Crisp the chorizo Heat a large sauté pan or shallow casserole over a medium heat. Add the diced chorizo and cook for 5–6 minutes until golden and crispy and the oils have been released. Remove around a third of the chorizo with a slotted spoon and set aside for topping.
Build the flavour base Add the finely diced shallots to the chorizo oil and cook gently for 5–6 minutes until soft and translucent. Add the garlic and cook for another minute.
Add the smoky flavours Stir through the tomato purée, smoked paprika and oregano. Cook for 1–2 minutes until the tomato paste darkens slightly and the spices become fragrant.
Cook the orzo Add the orzo, stirring well to coat everything in the smoky oil, roasted peppers and then hot stock, stirring regularly, and cook for 12–15 minutes until the orzo is tender and creamy.
Finish with cheese and lemon Lower the heat and stir through the spinach until wilted. Add the crème fraîche, grated Beech Wood, lemon zest and lemon juice, stirring until melted and glossy. Loosen with more water if needed. Add fresh parsley and season with black pepper. Adjust seasoning to taste.
Serve
Divide between bowls and top with the reserved crispy chorizo, extra grated Beech Wood, fresh parsley, and a final crack of black pepper.
Crisp the chorizo Heat a large sauté pan or shallow casserole over a medium heat. Add the diced chorizo and cook for 5–6 minutes until golden and crispy and the oils have been released. Remove around a third of the chorizo with a slotted spoon and set aside for topping.
Build the flavour base Add the finely diced shallots to the chorizo oil and cook gently for 5–6 minutes until soft and translucent. Add the garlic and cook for another minute.
Add the smoky flavours Stir through the tomato purée, smoked paprika and oregano. Cook for 1–2 minutes until the tomato paste darkens slightly and the spices become fragrant.
Cook the orzo Add the orzo, stirring well to coat everything in the smoky oil, roasted peppers and then hot stock, stirring regularly, and cook for 12–15 minutes until the orzo is tender and creamy.
Finish with cheese and lemon Lower the heat and stir through the spinach until wilted. Add the crème fraîche, grated Beech Wood, lemon zest and lemon juice, stirring until melted and glossy. Loosen with more water if needed. Add fresh parsley and season with black pepper. Adjust seasoning to taste.
Serve
Divide between bowls and top with the reserved crispy chorizo, extra grated Beech Wood, fresh parsley, and a final crack of black pepper.
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Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
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