Leek, Stilton & Orzo Skillet (phase 3)

Creamy, savoury, high‑veg

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the leeks Slice the 350 g leeks finely. Rinse if needed.

Step 2

Cook the leeks Heat 1 tbsp olive oil in a deep pan. Add leeks and cook 8 minutes on medium heat until soft and sweet. Add garlic granules, ginger, cumin, and a pinch of salt. Cook 1 more minute.

Step 3

Add the orzo Add 120 g orzo to the pan. Stir to coat in the leek mixture.

Step 4

Simmer Add 300 ml water. Bring to a gentle simmer. Cook 10–12 minutes, stirring occasionally, until the orzo is tender and the mixture is creamy. Add small splashes of water if it thickens too much.

Step 5

Add Stilton Crumble in 40 g Stilton. Stir until melted and creamy.

Step 6

Optional: add tofu If using tofu, brown 200–250 g cubes in a separate pan for 6 minutes, then fold into the skillet.

Step 7

Finish Taste and adjust salt. Add nutritional yeast or herbs if desired.

Step 8

Serve warm Creamy, savoury, leek‑forward, with a risotto‑like texture.