One-pot buttery orzo with leeks and Parmesan recipe | TASTE

Ingredients

• 3 T butter, plus extra
• 1 small bunch leeks (about 200 g), white part only, finely sliced
• 2–3 cloves garlic, finely grated
• about 300 g baby marrows, roughly grated or shredded
• 3–4 sprigs fresh thyme, woody stalks discarded
• 3 cups chicken or vegetable stock
• 2 cups milk
• 500 g dried orzo pasta
• sea salt and freshly ground black pepper, to taste
• 1 small lemon, zested
• 75 g Parmesan, finely grated
• a small bunch fresh parsley, chopped, for serving