Creamy Veg And Mozzarella Orzo

Ingredients

• 1 head of broccoli
• 4 garlic cloves
• 1 tablespoon red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 onion
• 1 tablespoon olive oil
• 2 cups cherry tomatoes
• ½ bunch of basil (20g)
• 300g whole wheat orzo pasta
• 1 litre vegetable stock
• 1/2 cup mozzarella

Preparation

1. place a pan on a high heat. cut the stalk off the broccoli and set aside. break up the florets and dry-fry in the hot casserole dish for 7 mins, turning regularly, until charred and slightly softened. peel the garlic and finely grate ½ a clove into a large bowl, add 1 tbsp each of red wine vinegar and extra-virgin olive oil, and mix well. toss with the hot broccoli, then set aside.
2. peel and finely chop the onion and remaining garlic; trim and finely chop the broccoli stalk. add everything to the pan with 1 tbsp of olive oil and cook for 10 mins until softened.
3. halve the cherry tomatoes and add to the pan, tear in half of the basil leaves, season with sea salt and black pepper, and stir well. cover and cook for 5 mins until the tomatoes are starting to burst.
4. stir in the orzo until it’s all coated in the sauce. add the vegetable stock and then simmer for 10 mins, stirring regularly, until the orzo is tender and the tomatoes are beautifully saucy. chop the mozzarella into 1cm cubes, scatter into the pasta, and leave to stand for 1 min until melty. stir through the mozzarella and the remaining basil, and drizzle with extra-virgin olive oil, if you like. serve with the charred broccoli.