Broccoli, cauliflower & cheese ‘orzotto’
Broccoli, cauliflower & cheese ‘orzotto’
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Method
Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the veg have softened.
Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water.
Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.
