Name Pasta risotto


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* 75 g (3 oz) orzo or other small pasta shapes
* 50 g (2 oz) broccoli florets, diced
* 50 g (2 oz) carrots, peeled and diced
* 25 g (1 oz) unsalted butter
* 50 g (2 oz) courgettes (zucchini), washed
* 25 g (1 oz) Cheddar cheese, grated and diced

Put the pasta in a saucepan together with the carrots, cover generously with boiling water and cook for 5 minutes. Add the broccoli and courgettes and continue to cook for about 7 minutes. Melt the butter in a saucepan, stir in the drained pasta and vegetables and toss with the butter and Cheddar cheese until the cheese has melted.

Serves: 4 portions

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