Broccoli, Caulioflower & Cheese 'Orzotto'

Broccoli, Cauliflower & Cheese 'Orzotto'

A bit like cauliflower cheese, a bit like risotto, more delicious than both. Tweak the topping with chili flakes or lemon zest.  Serves 2

Ingredients: 

30g or 1/2 cup panko breadcrumbs

2 tablespoons EVOO

2 tablespoons flat leaf parsley

150 ml or 2/3 cup chicken stock

130g  5/8 cup cauliflower

130g or 5/8 cup broccoli 

130g or 5/8 cup cheese

180g or 3/4 cup orzo

1/2 lemon juice

Directions:

Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the vegetables have softened.

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water

Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.