Ingredients:

  • 450g large leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 200g dried orzo pasta
  • 1.4 liters vegetable stock
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 20g fresh dill, finely chopped
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest

Instructions:

  1. Prepare the leeks by slicing into half-moons and submerging in cold water to remove grit. Drain using a fine-mesh colander.
  2. In a large Dutch oven, melt butter and olive oil over medium heat. Add leeks and a pinch of salt, sautéing for 8 minutes until translucent and soft but not browned. Add garlic and cook for 60 seconds.
  3. Add the dry orzo directly to the leek mixture. Toast the pasta for 3 minutes, stirring constantly, until the edges are slightly translucent and fragrant.
  4. Pour in the vegetable stock, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer until the orzo is al dente, typically 8-10 minutes.
  5. Remove from heat. Stir in the fresh dill, lemon juice, and lemon zest immediately before serving to preserve the volatile aromatic oils.