Cavolo nero, spinach, orzo and lemon soup

1. 1

   Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant.

2. 2

   Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1-2 minutes.

3. 3

   Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto.

4. 4

   After about 7-8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted.

5. 5

   Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice.

6. 6

   Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper).

7. 7

   Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream.

8. 8

   Serve immediately in two warmed bowls, topped with dill, if using.

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.