Cheesy Orzotto
with Premium Tomato Salsa and Tenderstem
A twist on the Italian classic, this risotto-style recipe is made with velvety orzo pasta instead of rice and is full of fresh flavours perfect for warmer summer evenings. With just 30 minutes of cooking time, this is a great alternative for getting the same comforting results of a risotto, without the arm work! We’ll send your compliments to the chef!
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.
Ingredients
1
Onion
1
Garlic Clove
80
Tenderstem Broccoli
125
Premium Tomato Mix
1
Chives
15
Cider Vinegar
(Contains Sulphites)
15
Honey
1
Mozzarella
(Contains Milk)
25
Sun-Dried Tomato Paste
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Olive Oil
450
Water
Nutritional information
Utensils
Instructions
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). Separate the broccoli into florets (little trees!). Pop the broccoli on a baking tray. Drizzle with oil and season with salt and pepper. Set aside.
Halve the tomatoes and roughly chop the chives. TIP: Use scissors if you'd prefer. 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 and half the chives, mix and set aside. Drain the mozzarella and tear into small pieces.
Heat a drizzle of oil in a saucepan on medium-high heat. Add the onion and cook, stirring frequently until 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 broccoli on the top shelf of your oven until tender, 12-15 mins. Once the orzo is cooked, remove from the heat. Stir in the hard Italian style 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 broccoli on one side and the tomato salsa on the other side. Sprinkle over the remaining chives.
