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One-Pan Leek and Orzo Risotto

During my cancer journey, I realized that food wasn’t just about fuel, it was about comfort, connection, and finding little moments of joy. One of those moments came when a fellow cancer survivor in my support group shared this One-Pan Leek and Orzo Risotto recipe with me. She told me it was her go-to meal when energy was low because it was simple, cosy, and easy on the stomach.

The first time I made it, I totally got it. The leeks turn soft and buttery, melting into the orzo to create a creamy, moorish dish. And the best part was it all comes together in just one pan... because let’s be real, no one wants to deal with a pile of dishes!

This dish quickly became a favourite in my kitchen, and now I’m excited to share it with you. I hope it brings you the same warmth and comfort it brought me and my family.


Ingredients:

  • 3 leeks, thinly sliced
  • 1 knob of butter
  • 1 heaped tsp fennel seeds
  • 1 heaped tsp smoked chili flakes
  • 1 cup of orzo
  • 1 vegetable stock cubes
  • 1 tbs nutritional yeast flakes
  • 2 cups of boiling water
  • 50g parmesan, grated
  • 1 parmesan rind (optional, but adds great flavour!)
  • Salt & pepper to taste
  • Olive oil

Instructions:

  • Heat a little olive oil and the butter in a large pan over medium heat. Add the fennel seeds and smoked chili flakes, stirring for a few seconds until fragrant.
  • Add the sliced leeks and cook, stirring occasionally, until they soften and become silky.
  • Stir in the orzo, then pour in the boiling water with the dissolved vegetable stock cubes. Drop in the parmesan rind if using and add the nutritional yeast flakes. Let it simmer for about 10 minutes, stirring now and then.
  • Once most of the liquid is absorbed, stir in the grated parmesan until creamy. Season with salt and pepper to taste.

💬 It’s simple, delicious, and pure comfort in a bowl. If you give it a try, add your comment to let me know what you think! 

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Location: Brighton, Brighton and Hove, UK

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