Baked Parmesan and Pea Orzo

For a relaxed approach to entertaining, this baked Parmesan and pea orzo from Great British Chefs is a recipe worth adding to your repertoire. Combining creamy Parmesan, tender peas and perfectly cooked orzo, it's an oven-baked alternative to risotto that's ideal for sharing. Bring it straight from oven to table in Portmeirion's Sophie Conran Handled Roasting Dish for effortless serving. 

Step one: Preheat the oven to 200°C. Heat 4 tbsp of the olive oil in a frying pan over a medium heat. Add the onion with a pinch of salt and cook gently for 8-10 minutes until soft and translucent.

Step two: Add the garlic and cook for 1 minute, then add the orzo and stir to coat in the oil. Cook for 2-3 minutes until lightly toasted.

Step three: Pour in the white wine and reduce until almost fully evaporated, then transfer to a roasting or baking dish.

Step four: Add the hot stock and stir well. Transfer to the oven and bake for 15-18 minutes until the orzo is just tender and still slightly loose, stirring halfway through.

Step five: Remove from the oven and immediately stir through the peas, butter, Parmesan, lemon zest and juice. Stir vigorously to emulsify – the texture should become glossy and creamy.

Step six: Return to the oven for 5-7 minutes to gently set the top while keeping the interior soft.

Step Seven: Meanwhile, mix the parsley with the remaining 2 tbsp of olive oil and a pinch of salt and set aside.

Step Eight: To serve, scatter over the parsley, extra Parmesan, a drizzle of olive oil and a pinch of black pepper. Great served with asparagus, a radish salad, grilled courgette ribbons and a focaccia and anchovy dipping oil. 

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