Orzotto with Courgette & Goat's Cheese

• Melt a knob of butter in pot or saucepan and fry the onion for 2 minutes over medium-low heat.
• Stir in the orzo and toast the grains for 1 minute, then pour in the stock and cover with the lid.
• Boil the orzo for 8 – 10 minutes, stirring well so as to prevent the orzo from sticking to the bottom of the pan.
• Add a splash of water as necessary if it seems too dry.

• In the meantime, heat a clean frying pan over high heat.
• Toast the shaved almonds with half of the rosemary until lightly browned, then remove from the pan and set aside.

• Heat a drizzle of olive oil in the same frying pan over medium-high heat.
• Fry the courgette with the garlic and the rest of the rosemary for 3 - 4 minutes.

• Add the tomatoes and fry for another 3 - 4 minutes (see Tip).
• Stir the Italian seasoning into the orzotto, along with the vegetables and half of the cheese.
• Season to taste with salt and pepper.

Tip: if you have time, transfer the tomatoes to an oven dish and drizzle with olive oil. Season with salt and pepper, then roast in the oven at 200°C for 15 minutes. Top the orzotto with the roasted tomates when serving.