Orzotto (risotto made with orzo), is quicker and easier than the traditional risotto. It makes a perfect weeknight dinner for spring.
Stir the orzo into the pan to coat it in the oil. Add the vegetable stock a ladleful at a time, stirring constantly in between, until absorbed by the orzo. Add the chopped asparagus after the first ladleful of stock, and the peas just before the last. Once all the stock has been absorbed, the orzo should be tender but retain a little firmness in the centre. If you find it is still too firm, add another ladleful of stock. Season to taste.
Recipe courtesy of georgieeats.co.uk