1 tablespoon of olive or rapeseed oil
1 red onion, finely chopped
2 garlic cloves, finely grated
1 chili, deseeded and finely chopped
600 grams of chopped tomatoes
400 grams of orzo
800 milliliters of vegetable stock
A handful of roughly chopped parsley
Grated parmesan or vegetarian alternative, to serve (optional)
In a large saucepan or frying pan, heat the oil over medium heat and fry the onion for 4-6 minutes until it has softened but not golden. Add the garlic and chili, and cook for 1 minute more to soften. Then, stir in the chopped tomatoes and cook for 5 minutes until they start to break down.
Stir in the orzo and pour in the vegetable stock. Cook for 8-10 minutes until the liquid has reduced and the orzo is tender. If it starts to dry out, add a few tablespoons of water. Scatter in three-quarters of the parsley, and stir this through before serving in bowls topped with the remaining parsley and a grating of parmesan or vegetarian alternative, if desired.