Mushroom & Courgette Orzotto
with truffle oil, toasted walnuts & pecorino
4.1
(476)
This truffle oil is made from Coratina and Peranzana olives. These are harvested by hand in the Puglia area.
Tags:
Calorie Smart
•Extra Veggies
•Veggie
Allergens:
Tarwe
•Walnoten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Onion
½ bunch
Scallions
½ piece
Garlic
125 g
Mushrooms
½ piece
Courgette
75 g
Orzo
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
20 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
Not included in your delivery
¼ tablespoon
[Plant-based] butter
¼ tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2791 kJ
Calories667 kcal
Fat32.8 g
Saturated Fat9.8 g
Carbohydrate65.7 g
Sugar12.5 g
Dietary Fiber12.7 g
Protein23.8 g
Salt1.6 g
Potassium673.4 mg
Calcium47.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Melt the butter in a pot or saucepan over medium-high heat. Fry the garlic and onion for 2 minutes, then stir in the orzo and toast the grains for 1 minute.
- Pour in the stock and cover with the lid, then allow to cook for 10 - 12 minutes over low heat. Stir regularly, adding extra water as necessary if the orzo seems too dry.
2
- Heat a clean frying pan over high heat and toast the walnuts until golden-brown, then remove from the pan and set aside.
- Finely chop the scallions.
- Quarter the mushrooms and finely dice the courgette.
- Heat the olive oil in the same pan over medium-high heat. Fry the courgette with the mushrooms for 4 - 6 minutes.
3
- Add the scallions and fry for 1 minute. Season to taste with salt and pepper.
- Transfer the fried vegetables to the orzo, along with half of the pecorino.
- Mix well to combine and cook for 2 more minutes.
4
- Serve the mushroom orzotto on plates.
- Garnish with the toasted walnuts and the rest of the pecorino.
- Drizzle with the truffle oil to finish.
