• 60 ml extra-virgin olive oil
• 3 garlic cloves (≈ 9 g), finely chopped
• 2 g finely grated lemon zest (about 1 tsp)
• 225 g dry orzo
• 10 g fine sea salt, plus more to taste
• 2 g freshly ground black pepper
• 720 ml low-sodium chicken broth (or vegetable stock), divided
• 50 g finely grated Pecorino Romano
• 4 g finely chopped fresh parsley
• 15 ml fresh lemon juice
• 3 g sliced fresh chives
• Hot filtered water or extra hot stock, if needed, to loosen at the end
  

1. Sauté the aromatics. Warm the olive oil in a wide, heavy saucepan over medium-low heat. Add the garlic and cook for 2–3 minutes until fragrant but not coloured. Stir in the lemon zest and cook 30 seconds more.
2. Toast the orzo. Raise the heat to medium. Add the orzo, salt and pepper, stirring for about 1 minute until the pasta is lightly toasted.
3. Simmer risotto-style. Pour in 240 ml broth and bring to a gentle simmer, stirring often. When the liquid is mostly absorbed, add another 240 ml and continue to stir. Repeat with the final 240 ml, cooking for roughly 10 minutes in total until the orzo is al dente and coated in a creamy sauce. Taste and adjust seasoning.
4. Finish off-heat. Remove the pan from the hob. Stir in the Pecorino, parsley, lemon juice and chives until the cheese melts and the mixture looks glossy. If it tightens up, add a splash of hot water or stock and stir until creamy again.
5. Serve. Spoon into warm bowls and twist over a little extra black pepper.

Leftovers: Cool quickly, store in an airtight container for up to 3 days, and reheat over medium-low heat with a splash of water or stock, stirring until creamy oncemore.