Quick cook leek orzotto with asparagus, hazelnuts & rocket from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 50) by Rukmini Iyer

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Notes about this recipe

  • quinn_q3nqrr on June 03, 2026

    It was the nicest it's been so far but still came out quite wet. I'll reduce the stock next time.

  • lilham on July 13, 2023

    I wasn’t a fan and found it lacking in flavour.

  • Leo on April 23, 2022

    This was a find. I was looking for an emergency dinner and just happened across this one. Really quick to put together, tasty and comforting. I used the zest of the whole lemon but went easy on the juice. I resisted the temptation to cook it longer than 20 mins but left it to stand for a couple of minutes and added some parmesan so it went really oozy.

  • crazyblondechick on February 11, 2022

    Wasn’t a fan, sharp and definitely had something lacking.

  • Jb_ on October 24, 2021

    Love this recipe. Comforting and easy to make.

  • oneshotcuisine on April 17, 2021

    Found it a bit too astringent. Lovely fresh taste but lacked something. Will try sprinkling feta when I heat up the leftovers and see if that works. Probably won’t make again

  • Charlotte_vandenberg on November 09, 2020

    Agree with other notes: a success. Will make again, maybe add a little Parmesan on top next time.

  • hamiltongross on June 07, 2020

    Really enjoyed this. Delicious with the hazelnuts!

  • Hannaha100 on May 25, 2020

    Made Nov 2018: used 325g sliced leeks (about half a pack frozen). This was a success! Would make again.

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