Chorizo, orzo & sweetcorn summer stew
By Anna Glover
Fry veg with chorizo and orzo to make this healthy, colourful summer stew. You can add any leftover veg you have in the fridge to reduce food waste
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Prep:10 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 389
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fat 12g
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saturates 4g
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carbs 50g
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sugars 17g
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fibre 8g
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protein 16g
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salt 1.2g
Ingredients
- 1 tsp olive oil
- bunch of spring onions, sliced, green and white parts separated
- 1 red pepper, cut into small cubes
- 50g chorizo, cut into small cubes
- 1 garlic clove, crushed
- 75g orzo
- ½ tsp smoked paprika
- 200g can sweetcorn, drained
- 1 large tomato, chopped
- 350ml low-salt chicken or vegetable stock
- ½ small bunch of parsley, chopped
- ½ lemon, zested and juiced
Tip
Use up leftover vegThis is a great way of using up any leftover veg you have in the fridge. You could add grated courgette or chopped aubergine, onion, or squash.
Method
Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.
