NOT IN FAMILY Orzo Risotto
with Mozzarella, Chorizo and Roast Cherry Tomatoes
- Milk
- Egg
Orzo is one of the tiniest pasta shapes out there - at first glance you might mistake it for a grain of rice. It makes a great addition to soups and stews but today we're letting it absorb some flavourful stock, a little like in a risotto. An orzotto if you will! Enriched with chorizo and not one but two types of cheese, it's a real treat.
Ingredients
180 grams
Orzo
½ bunch(es)
Thyme
200 grams
Cherry Plum Tomatoes
1 unit(s)
Onion
15 grams
Tomato Puree
2 unit(s)
Garlic Clove
1 ball(s)
Mozzarella
(Contains: Milk)
60 grams
Diced Chorizo
½ sachet(s)
Vegetable Stock Powder
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
125 grams
Baby Spinach
Not included in your delivery
400 milliliter(s)
Water
Instructions
Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Cut the cherry tomatoes in half. Pick the thyme leaves from their stalks (discard the stalks).
Place the tomatoes on a lined baking tray, season with salt, pepper and a pinch of sugar (if you have some). Drizzle with a little oil and roast on the top shelf of your oven for 10 mins. Once cooked, remove from the oven and set aside.
Meanwhile, pop your kettle on to boil. Heat a splash of oil in a large saucepan on medium heat. Add the onion and season with a pinch of salt and pepper. Stir and cook until soft, 5 mins. Next add the garlic, thyme, tomato purée and chorizo to your pan. Give everything a good stir. Cook for another 2 mins. Add the orzo and stir again so it gets a good coating of all the other ingredients.
Pour the boiling water (see ingredients for amount) into the pan along with the stock powder. Stir to dissolve the stock. Simmer until the liquid has been absorbed and the orzo is tender, 8-9 mins. Tip: Stir occasionally to ensure nothing sticks to the bottom of the pan. If the liquid is all absorbed before the orzo is cooked, add another splash of water and give it a couple more mins.
While the orzo cooks, roughly tear the mozzarella cheese into small pieces. When the orzo is ready, take the pan off the heat, add the mozzarella, half the hard Italian cheese and all the roasted tomatoes. Stir gently. Stir the baby spinach in a handful at a time until wilted - it may seem like a lot but it will cook down!
Serve the orzo risotto in bowls with the remaining hard Italian cheese sprinkled on top. Enjoy!
