Orzo Risotto

Name: Orzo Risotto with Mozzarella, Chorizo and Roast Cherry Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Onion; 2 Garlic Clove; 1 Cherry Tomatoes; ½ Thyme; 30 Tomato Puree; 1 Diced Chorizo; 180 Orzo; 400 Water; ½ Vegetable Stock Pot; 20 Mozzarella; 20 Parmesan Cheese; 1 Baby Spinach

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:

Pasta

•Family Friendly

Allergens:

Cereals containing gluten

•Celery

•Sulphites

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Onion

Garlic Clove

Cherry Tomatoes

Thyme

Tomato Puree

Diced Chorizo

180

Orzo

(Contains: Cereals containing gluten May contain traces of: Soya, Egg)

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Mozzarella

(Contains: Milk)

Parmesan Cheese

(Contains: Milk)

Baby Spinach

Not included in your delivery

400

Water

Nutritional information

Energy (kJ)3176 kJ

Energy (kcal)759 kcal

Fat30 g

of which saturates16 g

Carbohydrate84 g

of which sugars16 g

Protein38 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Baking Tray

•Kettle

•Large Frying Pan

•Spoon

•Lid

•Bowl

Instructions

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).

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.

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.

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.

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.