Preheat the oven to 200°C/fan 180°C/gas 6.
Mix the garlic, shallots, orzo and vegetable stock in a roasting tin.
Rub the Tenderstem Royale® with a little of the olive oil, then arrange in a single layer over the orzo. Transfer to the oven and bake for 20 minutes.
Once the orzo is cooked, remove the Tenderstem Royale® from the roasting tin and set aside. Gently mix in the blue cheese, lemon zest and juice, the chopped rocket and the remaining olive oil to the orzo mixture.
Taste and adjust the lemon juice and season as needed. Transfer to serving plates and scatter over the roasted Tenderstem Royale® and pine nuts to serve.
As with all dishes, do taste and adjust the texture and seasoning on the orzo before serving – if it looks a bit dry, add a little more vegetable stock, if the flavour needs pepping up, add more lemon juice – it’s all down to individual taste. This is excellent served cold – save leftovers and have it the next day for lunch.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.