Tender orzo, leeks with dark roasted edges and bright lemon: a creamy main course that still feels light, thanks to a spoonful of ricotta on top.
Orzo is small pasta shaped like grains of rice. As it cooks, it releases starch, allowing the broth and pasta to come together in a soft, almost creamy sauce. This makes the dish more substantial than an ordinary pasta salad, without needing any cream. Stir regularly across the bottom of the pan; orzo can stick there more quickly than larger pasta shapes. Keep a little extra hot broth or water on hand, as the amount of liquid can vary slightly depending on the brand and pan.
The leeks bring contrast. Searing them firmly on the cut side gives them dark, slightly bitter edges that pair well with the sweeter, tender insides. A short spell with the lid on helps the halves cook through without burning on the outside. Leeks are especially plentiful in the Netherlands during the cooler months, but are available all year round. Choose firm stalks with fresh green leaves; for this dish, use mainly the white and light green parts, which cook evenly.
Lemon brings the ricotta pairing to life. Zest the lemon directly over the orzo for its floral citrus aroma, and add the juice a little at a time: the amount needed depends on the size and juiciness of the lemon. Ricotta is mild and light, so the roasted leeks remain the star. Add the cheese to the plates rather than stirring it all into the pan. That way, every serving has soft bites of ricotta alongside the pasta.
Orzo is best, and you should follow the cooking time on the package; another small pasta shape will also work, but may absorb a different amount of liquid. So add the broth gradually if the pan becomes dry before the pasta is cooked. No ricotta on hand? Fresh goat cheese has a more pronounced, tangier flavor; mascarpone is milder and richer, so use a little less of it. Taste for salt at the end, too, as broths can vary quite a bit.
Serve the orzo straight away, while it is still loose and creamy. A simple green salad goes well with it, but the dish can also be served on its own as a complete meal. Store leftovers covered in the refrigerator and eat them within two days. Reheat them in a pan with a splash of water or broth, stirring until the pasta is hot all the way through and loosened up again; the ricotta will be less airy than when freshly served.
Trim the root ends from the leeks and remove any damaged dark green leaves. Halve the leeks lengthwise and rinse away any sand between the layers. Pat them thoroughly dry.
Heat 1 tablespoon olive oil in a large frying pan over medium-high to high heat. Place the leeks cut-side down in the pan and cook for 6–8 minutes, until the cut sides are deeply browned and charred. Turn them over, add 2 tablespoons water and cover the pan. Cook for 5–7 minutes, until the leeks are tender. Remove from the pan and set aside.
Meanwhile, bring the broth to a boil in a medium saucepan. Add the orzo and simmer gently according to the time on the package, usually 8–10 minutes. Stir regularly and add a splash of extra hot broth or water if the pan becomes dry before the orzo is cooked.
Stir the remaining tablespoon of olive oil, the lemon zest and 1 tablespoon lemon juice into the orzo. Taste and add salt, pepper and more lemon juice if needed. Cut the cooked leeks into large pieces and gently fold them in.
Divide the orzo among four plates and spoon the ricotta on top. Grind black pepper over it and serve straight away.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.