Slimming World Syn-free lemon courgette orzotto recipe - FREE

This recipe is from the July issue of Slimming World magazine. Go to www.slimmingworld.co.uk/magazine for more information
1.2 litre vegan vegetable stock, made with 2 stock cubes
Low-calorie cooking spray
1 onion, finely chopped
2 garlic cloves, crushed
300g orzo pasta
3 courgettes, 2 finely chopped and 1 peeled into ribbons
Finely grated zest and juice 1 lemon
25g fresh basil, leaves picked and finely sliced
1. Add the stock to a medium saucepan and place on a low-medium heat, to keep warm.
2. Spray a large, shallow casserole pan with cooking spray and place on a medium heat. Fry the onion for 10 minutes, stirring regularly, until starting to soften, adding a splash of water if it catches. Add the garlic and fry for 1 minute. Add the orzo and fry for 2 minutes, stirring constantly, then pour in 3 ladlefuls of stock, bring to a simmer and cook until the liquid has almost disappeared. Keep adding ladlefuls of stock, stirring often, while the orzo absorbs the liquid.
3. Meanwhile, put the the courgette ribbons, the zest and juice of half the lemon, a twist of salt and black pepper into a mixing bowl and gently toss together.
4. After the orzo has been cooking for 10 minutes add the chopped courgette and another ladleful of stock, stirring for around 6 minutes, or until the stock is absorbed. Turn the heat off, squeeze in the remaining juice of the lemon, stir through half the basil and a twist of black pepper and gently stir. Toss the remaining basil through the courgette ribbons, then divide the orzotto between 4 plates and top each serving with the courgette ribbon salad.

[@mykidsmyshow3818]

Nice recipe....thank you

[@slimmingworld]

Most welcome 😊

[@georginaadams4826]

Awesome, vegan, cheap to make AND Slimming World friendly ❤💋❤💋❤