Orzo and swede

Sounds basic, tastes incredible. The most comforting and kind (and cheap!) supper. Feeds 2

• 3 tbsp extra virgin olive oil
• 3 tbsp salted butter
• 1 large swede, peeled and cubed into 1-2 cm pieces
• ½ tsp salt
• Grated nutmeg
• ½ tsp pul biber
• Black pepper
• 4 garlic cloves, sliced
• 225g orzo
• 1 veg stock cube or stockpot
• 950ml boiling water
• 2 tsp sherry vinegar
• Finely chopped dill
• Grated parmesan/pecorino

1. Put a deep saute pan or saucepan over medium heat, add the oil and butter and heat until the butter melts
2. Add the swede cubes and season with salt
3. Stir to coat in the butter and oil, then cook, stirring often, for 15-20 mins or until the swede starts to darken and soften.
4. Stir in the nutmeg, pul biber, black pepper and garlic. Stir together and cook for a further 5-10 mins, squashing and slightly mashing the swede
5. Add the orzo and veg stock and stir into the buttery swede until the orzo is well coated and the stock has dissolved
6. Pour over the boiling water and add the sherry vinegar, turn the heat up and bring to a bubble
7. Turn the heat to a simmer and cook with the lid off for 8-12 mins (until the orzo is cooked and most of the liquid has evaporated), stirring occasionally so it doesn’t stick. Taste to check seasoning
8. Remove from the heat and stir in the dill and some grated parmesan
9. Serve immediately with more grated parmesan on top