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

Cheesy Orzotto

with Premium Tomato Salsa and Tenderstem

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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!

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 unit(s)


1 punnet(s)

Premium Tomatoes

1 bunch(es)


1 sachet

Cider Vinegar


1 sachet


1 unit(s)



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)3192 kJ
Energy (kcal)763 kcal
Fat26.0 g
of which saturates15.0 g
Carbohydrate90 g
of which sugars21.0 g
Protein37 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
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). 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.