We love good Asparagus & Spinach Orzotto with Mint and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Vegetable Stock Powder(ContainsCelery)
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Water for the Sauce
Bring a large saucepan of water to the boil 0.5 tsp of salt for the orzo.
Trim the asparagus and chop into thirds widthways.
Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Once the pan of water is boiling, add the orzo, reduce the heat to medium and cook until just tender, 10-12 mins. Add the asparagus for the final 3 mins of cooking.
Meanwhile, heat a drizzle of oil and half the butter in a large saucepan on medium heat. Once hot, add the sliced leek and cook, stirring, until soft, 4-5 mins. Add the garlic and cook, stirring, for 1 min. Add the water (see ingredients for amounts), and vegetable stock powder. Stir to dissolve the stock, lower the heat and simmer until reduced by half, 2 mins.
When the orzo and asparagus are done, allow it to drain really well. Add the orzo and asparagus to the leek pan, stir it through then add the spinach. Keep stirring until the spinach has wilted, 1-2 mins.
Now stir in the creme fraiche, hard Italian cheese, remaining butter, lemon zest and a squeeze of lemon juice- keep stirring! TIP: The more you stir, the creamier the orzo will become! Cook for another 2 mins then remove the pan from the heat. TIP: Stir in a splash more hot water if it seems a bit dry - you are looking for the consistency of risotto! Stir the chopped mint through the orzo. Taste and season with salt and pepper and add more lemon juice if you like.
Divide the orzotto between bowls and top with the walnuts. Enjoy!