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Treat Day Tomato, Chorizo and Mozzarella Orzo.

Treat Day Tomato, Chorizo and Mozzarella Orzo.

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This dish uses orzo, a rice shaped pasta ideal for risotto-style dishes. Combined with creamy mozzarella and succulent cherry tomatoes… what more could you want? Our orzo is made by Delverde who use mineral water from the mountains in their pasta, which in our opinion creates something really quite special.

Tags:Family 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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Onion

4 unit(s)

Garlic Clove

2 punnet(s)

Cherry Tomatoes

1 bunch(es)

Thyme

2 tbsp

Tomato Puree

2 pack(s)

Chorizo

360 grams

Orzo

(ContainsCereals containing gluten)

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

2 ball(s)

Mozzarella

(ContainsMilk)

40 grams

Parmesan Cheese

(ContainsMilk)

1 bag(s)

Baby Spinach

Not included in your delivery

800 milliliter(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3297 kJ
Energy (kcal)788 kcal
Fat34.0 g
of which saturates18.0 g
Carbohydrate76 g
of which sugars11.0 g
Protein43 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200 degrees. Cut the onion in half through the root, peel and chop into roughly 2cm pieces. Peel and chop the garlic. Cut the cherry tomatoes in half. Pull the leaves off the thyme stalks using your finger and thumb.

2

Put a large frying pan on medium heat with a splash of oil and add your onion, garlic, a pinch of salt and a good grind of black pepper. Cook for 5 mins until soft. Tip: If your onion starts to colour, turn the heat down. While your onion is cooking, boil the water (amount specified in the ingredient list) in your kettle.

3

Meanwhile, pop your cherry tomatoes onto a baking tray, sprinkle with a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Roast in your oven on the top shelf for 10 mins. When the 10 mins are up, take them out of your oven and put to the side for later.

4

When your onion is soft add your thyme leaves, tomato purée and chorizo to the pan. Give everything a good stir and cook for another 2 mins.

5

Add the orzo to the pan and stir, so it gets a good coating of oil and tomato purée, then add your boiling water and the vegetable stock pot. Stir gently to combine and dissolve your stock pot and slowly bubble away for 8-9 mins, until the liquid has been absorbed and your orzo is ‘al dente’ (i.e. there is just a hint of firmness left in the middle). Tip: Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Make sure you stir a few times to ensure the orzo does not stick to the bottom of the pan. Tip: f the liquid is all absorbed before the pasta is cooked, simply add another splash of water and continue cooking until the pasta is done.

6

While your orzo is cooking, roughly tear the mozzarella into small pieces and grate the parmesan.

7

When your orzo is cooked, take the pan off the heat, add your mozzarella, half of your parmesan and your roasted cherry tomatoes and stir everything together. Pop the spinach on top and put a lid on for 3 mins to allow your spinach to steam, then stir that in too.

8

Serve your orzo in bowls with the rest of your parmesan sprinkled on top… enjoy!