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HelloFresh
HelloFresh
Orzo Risotto

Orzo Risotto

with Chorizo, Mozzarella and Roasted Premium Tomatoes

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3.5 / 4 Ratingout of 3449 ratings
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Orzo is one of the tiniest pasta shapes out there - at first glance you might mistake one for a grain of rice. They make a great addition to soups and stews but today we're letting them 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.

Allergens:GlutenCelerySulphitesMilkEgg
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 punnet(s)

Premium Tomatoes

½ bunch(es)

Thyme

½ sachet

Tomato Puree

60 grams

Chorizo

180 grams

Orzo

(ContainsGluten)

½ sachet

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 ball(s)

Mozzarella

(ContainsMilk)

½ pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 bag(s)

Baby Spinach

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3075 kJ
Energy (kcal)735 kcal
Fat29.0 g
of which saturates16.0 g
Carbohydrate80 g
of which sugars12.0 g
Protein37 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Aluminum Foil
Baking Tray
Saucepan
Spoon
Lid
Bowl
Instructionsarrow up iconarrow up icon
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Prep the Veggies
Prep the Veggies
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 tomatoes in half. Pick the thyme leaves from their stalks (discard the stalks).

Roast the Tomatoes
Roast the Tomatoes
2

Place the tomatoes on a lined 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. Once cooked, remove from the oven and set aside.

Cook the Chorizo
Cook the Chorizo
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. 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 to the pan and stir again so it gets a good coating of all the other ingredients.

Simmer the Orzo
Simmer the Orzo
4

Pour in the boiling water (see ingredients for amount) 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 minutes.

Finishing touches
Finishing touches
5

While the orzo cooks, roughly tear the mozzarella cheese into small pieces and grate the cheese. When the orzo is ready, take the pan off the heat, add the mozzarella, half the cheese 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.

Serve
Serve
6

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