Orzo with vegetables and

PARVEGANO Piquant & Nutty


200 gr of orzo
2 tablespoons of olive oil
1 chopped onion
1 leek
1 zucchini
1 carrot
1 green pepper
1 red pepper
800 ml of vegetable broth
100 ml of dry white wine
Zest of 1 lemon
Lemon juice
6 tablespoons of PARVEGANO Piquant & Nutty
Freshly ground pepper

Preparation time: 10 minutes
Cooking time: 21-23 minutes
For 2 servings


On a cutting board with a sharp knife, cut the zucchini, carrot, green pepper and red pepper into sticks and finely chop the onion and the leek.
Place a deep non-stick pan over high heat to warm up well and add the olive oil.
Sauté the vegetables for 3-4 minutes, while stirring constantly, so that they do not turn brown, and sprinkle them with salt and freshly ground pepper.
Add the orzo and continue sautéing for another 1 minute.
Add the dry white wine and the vegetable broth spoon by spoon, while continuing to boil, stirring constantly over low heat until the orzo absorbs the broth and gets cooked.
When the orzo is ready, add 4 tablespoons of PARVEGANO Piquant & Nutty along with the zest and juice of 1 lemon, salt and freshly ground pepper and continue cooking until your vegetable orzo meal is ready.
Serve in deep individual dishes; add a little bit more olive oil on top and the rest of PARVEGANO Piquant & Nutty.