If you are a fan of risotto and love pasta, then this is a dish you’ll enjoy! Orzo pasta is a little treasure that makes this dish so creamy and delicious. Accompanied by fennel, roasted peppers and goats cheese, the pasta absorbs all the flavours, making for a tasty punch with every bite.


Ingredients (serves 4)

  • 400g orzo pasta
  • 1.4L water
  • 2 vegetable Knorr stock pots
  • 2 tbsp olive oil
  • 100g fennel (roughly diced)
  • 1 onion (diced)
  • 1 large garlic clove (crushed)
  • 1 tbsp tomato puree
  • 1 480g jar of roasted peppers (drained and diced)
  • 100g goats cheese (plus extra for serving)
  • Salt and pepper to taste


  1. On a medium heat with the olive oil, cook the fennel and onion until soft.
  2. Add the garlic and tomato puree and cook for a further minute, then add in the orzo pasta. Stir until coated well and then toast in the pan for 3-4 minutes on a low heat, then stir in the roasted peppers.
  3. Add in the water and bring to the boil. Stir in the stock pots.
  4. Turn down to a simmer and cook for roughly 15-20 minutes until most of the liquid is absorbed and the pasta is cooked.
  5. Stir in the goats cheese and season to taste.
  6. Enjoy!


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