Spring orzo with peas, greens & Parmigiano Reggiano

1. Heat the oil in a medium saucepan over a medium heat and add the leek with a pinch of salt. Fry gently for 3-4 minutes until softened, then stir in the shredded baby leaf greens and fry for
a minute more.

2. Stir the orzo into the vegetables. Add about one-third of the stock, cover and simmer gently until it has been absorbed, stirring occasionally. Add another third of the stock and stir until absorbed. Add the remaining stock and the frozen peas and stir occasionally.

3. After about 10-12 minutes, when most of the stock has been absorbed, but the orzo is still a little loose, remove from the heat, stir in half of the cheese, cover the pan and leave to sit for 3 minutes. Uncover, stir, season and serve topped with the remaining cheese and lemon wedges to squeeze over.