Orzo risotto with lemon and fresh oregano
Ingredients
- 2 tbsp olive oil
- 1 large banana shallot, peeled and finely chopped
- 1 large garlic clove, finely chopped
- 225g/8oz orzo pasta
- 650ml/23fl oz hot vegetable stock
- small handful chopped fresh oregano
- 25g/1oz unsalted butter
- ½ unwaxed lemon, finely grated zest and juice
- sea salt and freshly ground black pepper
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