Creamy Orzo with Green Veg (V) from Vegetarian Slow Cooker

50 g (2 oz) butter, plus extra to serve

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, crushed

150 g (5 oz) orzo pasta

200 ml (7 fl oz) white wine

500 ml (17 fl oz) vegetable stock

150 g (5 oz) frozen broad beans

100 g (3½ oz) cavolo nero, stems removed and leaves shredded

1 courgette, finely chopped

100 g (3½ oz) vegetarian Italian hard cheese, grated, plus extra to serve

Salt and pepper

Handful of basil leaves, to garnish

Heat the butter and oil in a large frying pan until melted and frothy. Add the onion and a pinch of salt and cook over a medium-low heat for 5 minutes until soft and translucent, then stir in the garlic and fry for a few minutes until softened. Add the orzo and cook for a further few minutes, stirring until well coated in the onion mixture and it begins to sizzle. Pour in the wine and bring to the boil, then bubble until reduced by half.

Transfer the orzo mixture to the slow cooker and pour in the stock, stirring until combined. Cover with the lid and cook on high for 1½ hours.

Stir in the frozen broad beans, cavolo nero and courgette, replace the lid and cook, still on high, for a further 10 minutes until the vegetables are tender.

When ready to serve, stack the basil leaves in a pile, then roll up and thinly slice into ribbons.

Add the cheese and a knob of butter to the cooked orzo, then stir through until melted and silky. Season to taste with salt and pepper.

Serve immediately, sprinkled with the basil and a good grating of cheese.