Spinach & Chorizo Orzo Pasta

Spinach & Chorizo Orzo

This recipe is a favourite of mine, not just because it's so simple to make but because it's delicious too. It combines the smokiness of chorizo with the delicacy of the spinach and one of my favourites, Orzo pasta. I find this dish very similar to risotto, partially because of the way you cook it but the best thing about Orzo is that it takes a fraction of the time to cook.

This recipe is not one of mine though, it's another recipe by SortedFood, and one that I've adapted very slightly. Instead of Salami that they use, I favour Chorizo and I try to put it in most things that I make as it's definitely my favourite meat item. As you can see in the photo, I made this meal outside (in the Lake District), just showing how easy it is to prepare and cook!

You can do anything with this recipe too. If you don't fancy eating meat, you could substitute the chorizo for a vegetarian or vegan sausage, or you could add whatever herbs and spices you want to customise this recipe and make it your own! It's simple, tasty and very cheap to make too so it's a perfect student meal!

Recipe:

• 1 brown onion, finely diced
• 1 carrot, peeled and grated
• 3 cloves garlic, crushed
• 1 glug oil
• Whatever herbs & spices you want (I recommend thyme and smoked paprika)
• 1 chorizo ring (or other alternative), sliced 
• 1 bag baby spinach
• 1 veg stock cube
• 1 bowl Orzo pasta for each portion (just go off how much you want & remember that the pasta will expand when it cooks)

Method:

1. Add the oil to a deep pan and fry off the onion and carrot for 5-10 minutes until soft. Add the garlic and your herbs and spices and fry for another 2 minutes.
2. Add the chorizo and cook for a few minutes, then add the Orzo and stir to make sure the pasta is all coated with the oils from the chorizo. Crumble the stock cube into the pan, then add enough boiling water to cover it all. Cook for about 10 minutes, stirring every so often so that the pasta doesn't stick. If the water gets absorbed but the pasta is not yet cooked, simply add more water. 
3. Once the water is absorbed and the pasta is cooked, add the spinach a few handfuls at a time and cover with a lid so that the spinach wilts. Once all the spinach has wilted, serve immediately and enjoy!