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Chicken & Mushroom Orzotto

Chicken & Mushroom Orzotto

with Rocket

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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 this colder evenings. With just 15 minutes hands on 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!

Tags:Calorie Smart
Allergens:Cereals containing glutenMilkEgg

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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ sachet

Chicken Stock Pot

1 unit(s)

Echalion Shallot

1 punnet(s)

Chestnut Mushrooms

1 clove

Garlic Clove

1 bunch(es)

Chives

140 grams

Diced Chicken Thigh

½ pot(s)

Dried Thyme

180 grams

Orzo

(ContainsCereals containing gluten)

2 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ unit(s)

Lemon

1 bag(s)

Rocket

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Energy (kcal)607 kcal
Fat18.0 g
of which saturates8.0 g
Carbohydrate71 g
of which sugars6.0 g
Protein39 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Grater
Knife
Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

Pour the water (see ingredients for amount) into a large saucepan, bring to the boil, then stir in the stock pot. When the water is boiling and the stock pot has dissolved, reduce the heat to low so the stock keeps hot.

2

In the meantime, halve, peel and thinly slice the shallot into half moons. Roughly chop the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Finely chop the chives (or snip with scissors if you have some).

3

Heat a drizzle of oil in another large saucepan over medium heat. When hot, add the chicken and cook until nicely browned all over, stirring frequently, 5 mins. Add the shallot, mushrooms and dried thyme. Stir and cook for another 5 mins. TIP: If you have a spare glass of white wine, add it now and allow it to bubble away.

4

Stir in the garlic and orzo. Cook for 1 minute more, then add a third of the hot stock. Bring to the boil and give it a good stir. Lower the heat until the orzotto is gently bubbling away, then pour in the remaining stock.

5

Simmer the orzotto for 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. 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 chives, hard Italian cheese and a little squeeze of lemon juice. Taste and add salt, pepper or more lemon juice to taste. Dress the rocket 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!