Lemony Basil White Bean & Spinach Orzo with Roasted Garlic Breadcrumbs
A fresh, zingy Italian-style orzo with creamy white beans, wilted spinach and bright lemon-basil dressing, finished with crunchy roasted garlic breadcrumbs.
- 4 pc garlic
- 100 g onion
- 2 tbsp olive oil
- 160 g orzo
- 600 ml vegetable stock
- 240 g tinned cannellini beans
- 120 g baby spinach
- 1 pc lemon
- 15 g fresh basil
- 20 g parmesan
- 1 tsp dried oregano
- 30 g breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 200°C. Halve 2 garlic cloves and toss with 1 tbsp (15 ml) olive oil and a pinch of salt; spread on a small tray and roast for 10–12 minutes until soft and lightly golden.
- Step 2
In a bowl, mix the roasted garlic with breadcrumbs, oregano and 1 tbsp (15 ml) olive oil; return to the oven for 5–6 minutes until crisp. Set aside.
- Step 3
Finely slice the onion. Heat a pan over medium heat with the remaining olive oil. Cook the onion for 6–7 minutes until translucent and just starting to colour.
- Step 4
Add the remaining 2 garlic cloves (finely chopped) and cook for 30 seconds, then stir in the orzo and toast for 1–2 minutes.
- Step 5
Add vegetable stock gradually: pour in about half, simmer 7–8 minutes, stirring; then add the cannellini beans (with their liquid drained off or lightly rinsed) and another splash of stock as needed until the orzo is tender and the mixture is creamy (about 5–7 minutes total after adding stock).
- Step 6
Stir in the spinach a handful at a time until wilted and bright green. Season with black pepper and a little salt.
- Step 7
Make it zingy: grate in lemon zest, then squeeze in lemon juice to taste (start with ~1 tbsp / 15 ml). Tear in basil and stir.
- Step 8
Serve hot with parmesan shaved over the top and a generous sprinkle of roasted garlic breadcrumbs.
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