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Cheesy Fajita Orzotto

  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 477
  • Carbs 48G
4 Servings


  • 400 g turkey mince
  • 200 g orzo
  • 1 onion diced
  • 2 peppers diced
  • 2 tbsp fajita seasoning
  • 2 tsp garlic granules
  • 1 tbsp tomato puree
  • 1 chicken stock cube
  • 600 ml boiling water
  • lemon juiced
  • handful of fresh coriander leaves chopped
  • 120 g reduced fat Cheddar cheese grated
  • low calorie cooking spray
  • 2 spring onions finely sliced to garnish


  1. Spray a casserole pan with low calorie cooking spray, and fry the turkey mince, onions and peppers over a medium to high heat for 5-6 minutes, until the mince is opaque and the onions soft.

  2. Add the garlic granules and fajita seasoning and stir well.

  3. Stir in the tomato puree and allow to cook for a minute, then stir the stock into the water add to the pan and bring to the boil.

  4. Add the orzo to the pan and stir well, ensuring the pasta is covered by the stock.

  5. Reduce the heat to a simmer, cover and allow to cook for 15-20 minutes stirring every few minutes to make sure it doesn't catch on the bottom of the pan.

  6. When the orzo is cooked and most of the liquid has been absorbed, uncover and stir in the lemon juice and coriander.

  7. If there is still excess liquid, cook for a few minutes without the lid on - you want a consistency similar to a risotto. Then stir in the cheese, until it's melted.

  8. Sprinkle the top with some sliced spring onions and serve!