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Orzo Risotto

Orzo Risotto

with Mozzarella, Chorizo and Roast Cherry Tomatoes

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Orzo is one of the tiniest pasta shapes out there - at first glance you might mistake one piece 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.

Tags:DécouvertePastaFamily Friendly
Allergens:Cereals containing glutenCelerySulphitesMilk

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

2 unit(s)

Garlic Clove

1 punnet(s)

Cherry Tomatoes

½ bunch(es)

Thyme

30 grams

Tomato Puree

1 pack(s)

Chorizo

180 grams

Orzo

(ContainsCereals containing gluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

20 ball(s)

Mozzarella

(ContainsMilk)

20 grams

Parmesan Cheese

(ContainsMilk)

1 bag(s)

Baby Spinach

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3176 kJ
Energy (kcal)759 kcal
Fat30.0 g
of which saturates16.0 g
Carbohydrate84 g
of which sugars16.0 g
Protein38 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Baking Tray
Kettle
Large Pan
Spoon
Lid
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and chop the onion into roughly 1cm 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).

2

Pop the tomatoes on a baking tray, season with salt, black pepper and a pinch of sugar (if you have some). Roast on the top shelf of your oven for 10 mins. When done, remove from the oven and set aside.

3

Pop the 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 a grind of black pepper. Cook until soft, 5 mins. Next add the garlic, thyme, tomato purée and chorizo to the pan. Give everything a good stir. Cook for another 2 mins. Add the orzo to the pan and stir again so it gets a good coating of all the other ingredients.

4

Add the boiling water (amount specified in the ingredient list) to the pan along with the vegetable stock pot. Stir to dissolve the stock pot. 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.

5

While the orzo cooks, roughly tear the mozzarella cheese into small pieces and grate the parmesan cheese. When the orzo is ready, take the pan off the heat, add the mozzarella, half the parmesan and the roasted tomatoes. Stir gently. Add the baby spinach on top and pop a lid on the pan so the spinach wilts, 3-4 mins. Stir it in too.

6

Serve your orzo risotto in bowls with the remaining parmesan sprinkled on top. Enjoy!