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Dinner with Rukmini
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Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket
Introduction from Rukmini Iyer
This is such a pretty spring dish, perfect for a light dinner or weekend lunch with friends – and a good way to use up asparagus if you’ve overbought in season. Use blanched almonds if you haven’t got hazelnuts – you need the crunch to finish off the dish.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Mix the orzo and vegetable stock in a roasting tin. Rub the leeks and asparagus with the olive oil, salt, black pepper and lemon zest, then scatter all over the orzo along with the hazelnuts.
Transfer to the oven for 20 minutes, then stir through the chopped rocket, lemon juice and olive oil. Season as needed with salt, pepper and more lemon juice to taste, then serve hot.
Note: This dish, like most, lives or dies by the seasoning you add at the end – taste and adjust the lemon and salt to your taste until it’s just perfect.
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From the book
The Green Roasting Tin
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