Cheesy Chorizo Orzotto
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Cheesy Chorizo Orzotto

Cheesy Chorizo Orzotto

with Premium Tomato Salsa and Asparagus

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:
Cereals containing gluten
Sulphites
Milk
Egg

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

25

Sun-Dried Tomato Paste

180

Orzo

(Contains Cereals containing gluten May contain Soya, Egg)

15

Cider Vinegar

(Contains Sulphites)

125

Baby Plum Tomatoes

100

Asparagus

15

Honey

90

Chorizo

1

Onion

1

Garlic Clove

1

Mozzarella

(Contains Milk)

1

Vegetable Stock Powder

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1

Olive Oil

450

Water

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Nutritional information

Energy (kcal)914 kcal
Energy (kJ)3824 kJ
Fat42 g
of which saturates20 g
Carbohydrate88 g
of which sugars19 g
Protein44 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped
1

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.

Make the Salsa
2

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.

Start the Orzo
3

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.

Simmer!
4

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.

Finish Off
5

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!
6

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

7

Step 3 MOD: If you've added chorizo to your meal, add it to the pan when you add the onion in the step above and cook along with the onion until the chorizo is crispy and the onion softened, 5-6 mins. Continue with the rest of the recipe as instructed.