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Cheesy Orzotto

Cheesy Orzotto

with Tomato Salsa, Feta and Tenderstem

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Tags:Veggie
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 pack(s)

Tenderstem® Broccoli

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Cider Vinegar

(ContainsSulphites)

1 sachet

Honey

1 block(s)

Feta Cheese

(ContainsMilk)

1 sachet

Sun-Dried Tomato Paste

180 grams

Orzo

(ContainsCereals containing gluten)

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 sachet

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tbsp

Olive Oil

450 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat25.0 g
of which saturates13.0 g
Carbohydrate88 g
of which sugars19.0 g
Protein29 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Cutting board
Knife
Measuring Cups
Bowl
Saucepan
Instructionsarrow up iconarrow up icon
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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). Pop the tenderstem on a baking tray. Drizzle with oil and season with salt and pepper. Set aside.

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. Crumble the feta into small pieces.

3

Heat a drizzle of oil in a saucepan on medium-high heat. Add the onion and cook, stirring frequently until softened, 3-4 mins, then add the garlic and sundried tomato paste. Stir continuously and cook for 1 minute. Stir the orzo and veg stock powder into the pan followed by the boiling water (see ingredients for amount).

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.

5

Meanwhile, roast the broccoli 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.

6

Serve the orzo in bowls with the roasted broccoli on one side and the tomato salsa on the other side, sprinkle with the crumbled feta. Enjoy!