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Chicken & Mushroom Orzotto

Chicken & Mushroom Orzotto

with Lemony Rocket Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
295 kcal
Protein
: 
39.8g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Orzo

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

150 grams

Green Beans

1 bunch(es)

Chives

260 grams

Diced British Chicken Thigh

150 grams

Chestnut Mushrooms

2 unit(s)

Garlic Clove

½ unit(s)

Lemon

40 grams

Wild Rocket

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

½ pot(s)

Dried Thyme

Not included in your delivery

45000 milliliter(s)

Water for the Orzo

Energy (kJ)1233 kJ
Energy (kcal)295 kcal
Fat11.6 g
of which saturates6.1 g
Carbohydrate6.7 g
of which sugars4.4 g
Dietary Fibre5.9 g
Protein39.8 g
Salt0.8 g
Potassium112.9 mg
Calcium49.6 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Halve, peel and thinly slice the shallot. Roughly chop the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds. Finely chop the chives (or snip with scissors if you have some). Grate the lemon zest and halve the lemon.

2

Heat a drizzle of oil in deep sided large frying pan over medium heat. When hot, add the green beans, a pinch of salt and pepper. Stir fry until starting to char, 4-5 mins. Stir in half the garlic and cook for another minute then remove to a bowl and leave to the side.

3

Pop your frying pan back on medium high heat. Add a drizzle of oil if the pan is dry, then add the diced chicken and a pinch of salt and pepper. Cook until nicely browned all over, stirring frequently, 5 mins. Add the shallot, mushrooms and dried thyme. Cook, stirring occasionally for another 5 mins.

4

Stir in the orzo and remaining garlic. Cook for 1 minute more, then add the water (see ingredients list for amount) and stir in the chicken stock powder. Increase the heat to bring to the boil and give it a good stir. Lower the heat until the orzotto is gently bubbling away.

5

Simmer the orzotto until tender, 10-12 mins, stirring every now and then to make sure it is not catching on the bottom of the pan. TIP: The orzotto is ready when the stock has been absorbed and the grains have a little bite to them, add a splash of water if the orzo has used all the stock but isn't quite tender. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. 

6

Remove the orzotto from the heat when it is ready and stir in the cooked beans, chives, hard Italian cheese and the lemon zest. Add a little squeeze of lemon juice. Taste and add salt, pepper or more lemon juice to taste. Dress the rocket in a bowl with a squeeze of lemon juice and a glug of oil. Spoon the orzotto into deep bowls and serve with the rocket on top. Enjoy!

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