Creamy Lemon and Zucchini Orzotto with Crispy Bacon

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop baby spinach. Zest lemon and cut into wedges. Dice half the bacon and leave the other half whole.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cook uncut bacon in a deep sided pan on medium heat, for 1 - 2 minutes each side until crispy. Set aside to cool down a little, cut into small pieces.

In the same pan on medium heat, add a little oil. Cook onions, garlic and diced bacon for 2 minutes until diced bacon is slightly brown. Add risoni, zucchini, lemon zest and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until orzo and zucchini are slightly brown.

Reduce heat to medium-low, stir in 2 cups of water, stock concentrate and a squeeze of lemon juice from 2 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 more minutes. Turn heat off and stir in spinach until wilted. Season with salt and pepper to taste.

Tip! If the water evaporates too quickly and Orzo is too firm add a few more Tbsp of water.

Divide the orzotto between bowls. Top with parmesan and crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!

Peel and dice garlic and onion. Dice zucchini. Pick parsley leaves and roughly chop, discarding stems. Roughly chop baby spinach. Zest lemon and cut into wedges. Dice half the bacon and leave the other half whole.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cook uncut bacon in a deep sided pan on medium heat, for 1 - 2 minutes each side until crispy. Set aside to cool down a little, cut into small pieces.

In the same pan on medium heat, add a little oil. Cook onions, garlic and diced bacon for 2 minutes until diced bacon is slightly brown. Add risoni, zucchini, lemon zest and dried basil. Stirring so all ingredients are mixed together. Cook for 2 - 3 minutes, until orzo and zucchini are slightly brown.

Reduce heat to medium-low, stir in 2 cups of water, stock concentrate and a squeeze of lemon juice from 2 wedges of lemon. Simmer for 7 minutes, stirring often. Add cream and simmer for 3 more minutes. Turn heat off and stir in spinach until wilted. Season with salt and pepper to taste.

Tip! If the water evaporates too quickly and Orzo is too firm add a few more Tbsp of water.

Divide the orzotto between bowls. Top with parmesan and crispy bacon. Garnish with parsley and a squeeze of remaining lemon. Enjoy!