HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chorizo Orzotto
Cheesy Chorizo Orzotto

Cheesy Chorizo Orzotto

with Premium Tomato Salsa and Asparagus

Custom recipe
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We love good Cheesy Chorizo Orzotto with Tomato Salsa & Asparagus and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesMilkCereals containing GlutenCeleryEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 pack(s)

Asparagus Bundles

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Cider Vinegar


1 sachet


1 unit(s)



90 grams


1 sachet

Sun-Dried Tomato Paste

180 grams


(ContainsCereals containing Gluten)

1 sachet

Vegetable Stock Powder


1 sachet

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tbsp

Olive Oil

450 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3824 kJ
Energy (kcal)914 kcal
Fat42.0 g
of which saturates20.0 g
Carbohydrate88 g
of which sugars19.0 g
Protein44 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C. Fill and boil your kettle. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and pop on a baking tray. Drizzle with oil and season with salt and pepper. Set aside.


Halve the tomatoes. Pop the cider vinegar, honey and olive oil (see ingredients for amount) into a medium sized bowl. Season with salt and pepper and mix together. Add the tomatoes, mix and set aside. Drain the mozzarella and tear into small pieces.


Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and diced chorizo and cook, stirring frequently until the chorizo is crispy and the onion is softened, 5-6 mins, then add the garlic and sundried tomato paste. Stir continuously and cook for 1 minute. Stir the orzo into the pan followed by the boiling water (see ingredients for amount) and the veg stock powder.


Bring to a simmer, stirring to combine, then reduce the heat to medium-low and simmer until the orzo is cooked and the liquid absorbed, 10-12 mins. Stir every couple of mins to ensure the orzo is not sticking to the bottom of the pan. If the mixture is looking a bit dry and the orzo is not quite cooked, just add a splash of water and keep cooking.


Meanwhile, roast the asparagus on the top shelf of your oven until tender, 10-12 mins. Once the orzo is cooked, remove from the heat. Stir in the hard Italian cheese until melted. Taste and add salt and pepper if you feel it needs it. Add the mozzarella to the salsa and stir to combine.


Serve the orzo in bowls with the roasted asparagus on one side and the tomato salsa on the other side. Enjoy!