Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 tbsp nduja paste
- 20ml (splash) dry white wine
- 500ml Freja Classic Beef Bone Broth
- 1½ tbsp butter (salted or unsalted), divided
- 175g orzo
- 1 small vine tomato, grated
- 225g finely grated parmesan
- To serve: extra parmesan, chopped chives and a drizzle of olive oil
Method
- Warm the olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant.
- Stir in the nduja paste and let it sizzle for about 2 minutes to release its flavour.
- Deglaze the pan with a splash of wine, then pour in the Classic Beef Bone Broth and add half the butter.
- Stir in the orzo and cook on a gentle simmer for 15–20 minutes, stirring often, until the pasta is creamy and tender.
- Turn off the heat and mix in the remaining butter, the grated tomato and half of the parmesan.
- Serve right away, topped with the extra parmesan, chives and a drizzle of olive oil.
