One-Pot Smoky Chorizo and Red Pepper Pesto Orzo

Ingredients

• 100 g chorizo (Diced)
• 1 onion (Finely diced)
• 3 tsp garlic purée (Or 3 cloves garlic)
• 1 tbsp tomato purée
• 300 g orzo (Uncooked)
• 1 L chicken stock
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 4 tbsp red pepper pesto
• 120 ml single cream
• fresh parsley (A handful, to finish)

Steps

1. 1

   Heat a large pot or deep skillet over medium heat. Add the diced chorizo and fry until crispy and its oils have rendered into the pan.

2. 2

   Remove the cooked chorizo from the pan, leaving the rendered oils behind.

3. 3

   Add the finely diced onion to the same pan and cook until softened.

4. 4

   Add the garlic purée and tomato purée. Cook for another few minutes, stirring so the aromatics and tomato purée are incorporated.

5. 5

   Add the uncooked orzo and mix thoroughly to coat it in the chorizo-flavored onion mixture.

6. 6

   Pour in the chicken stock and stir to combine.

7. 7

   Cook until the orzo has absorbed all the stock and formed a thick sauce.

8. 8

   Add the dried parsley, oregano, thyme, and basil.

9. 9

   Add the red pepper pesto and single cream, then mix thoroughly until the sauce is creamy and evenly combined.

10. 10

    Return the cooked chorizo to the pot and stir it through the orzo.

11. 11

    Finish with the fresh parsley, then serve and enjoy.

Notes

The author serves this with approximately 500 g chicken cooked in an air fryer and tenderstem broccoli on the side for added protein. The stated nutrition is 476 calories and 17.4 g protein per serving without chicken, or 609 calories and 47.6 g protein with chicken. The source does not specify cooking temperature or exact cooking times; cook until the stated texture is reached.

Nutrition per serving

• main
• one-pot
• pasta
• orzo
• Italian-inspired
• high-protein option
• weeknight dinner
• creamy