Chorizo, Orzo & Sweetcorn Summer Stew Recipe
Chorizo, Orzo & Sweetcorn Summer Stew
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Chorizo and orzo make a healthy, filling summer stew that's perfect for when you're trying to lose weight. This diet meal is flavorful and simple to prepare. Simply fry up some chorizo and veggies, add in the orzo and cook until tender.
Add sweetcorn to my stew for some extra sweetness and color. You can use any leftover veggies in the fridge, which is a great way to reduce food waste. For a complete dish, serve with a green salad and crusty bread. Enjoy!Author
1 tbsp Oil
Spring onion bunch, cut, green and white portions separated
1 small Red pepper, cut into cubes
50g Chorizo, sliced into small cubes
1 Smashed garlic clove
½ tsp Smoked paprika
200g Drained can of sweetcorn
1 big Sliced tomato
½ Small bunch of chopped parsley
1/2 Lemon, zested and squeezed
In a deep frying pan, heat the oil and sauté the white sections of the spring onions, peppers, and chorizo for 8 minutes, or until the peppers are tender and the chorizo is golden brown.
- Add the garlic, orzo, paprika, sweetcorn, and tomato, and continue to cook for another 2-3 minutes.
- Pour the stock. Bring to a low boil, then reduce to low heat and cook for 8-10 minutes, frequently stirring, until the orzo is cooked.
Combine the parsley, green sections of the spring onions, lemon juice, and zest in a mixing bowl.
This is a terrific way to use up any leftover vegetables in your fridge. You might also add the grated courgette, aubergine, onion, or squash.