Cacio e Pepe Inspired Orzo

In a pan over medium heat, add olive oil. Once hot, add the diced shallot and a pinch of salt. Sauté for a few minutes until softened, then add the minced garlic and cook for another couple of minutes until fragrant.

Add the orzo to the pan, stir well to coat in the oil, and then pour in the vegetable stock. Mix everything together.

Bring the mixture to a simmer and cook, stirring occasionally, until the orzo has absorbed most of the liquid and is cooked through.

Once the stock is absorbed, add the drained chickpeas and parmesan cheese. Stir continuously until the cheese is melted and the sauce is creamy and thick.

Stir in a knob of butter and a generous amount of freshly cracked black pepper. Season to taste with more salt if needed.

Serve the cacio e pepe orzo immediately, garnished with even more parmesan and another crack of black pepper.