Cheesy Beef Orzotto with Green Beans
with lemon, fresh herbs & Italian cheese4.5(1,1K)
Calories
:
672 kcalProtein
:
36.8g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
Fancy a risotto, but don't have much time? Make this version with orzo. It takes less time to cook, but still has the creaminess you'd expect from risotto!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Beef mince with Italian seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
1 piece
Onion
½ piece
Garlic
75 g
Green beans
5 g
Fresh curly parsley & thyme
0.16 piece
Lemon
20 g
Grated Italian-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
225 milliliters
Low sodium beef stock
½ teaspoon
Honey [or plant-based alternative]
¼ tablespoon
[Plant-based] butter
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2810 kJ
Calories672 kcal
Fat25.8 g
Saturated Fat12.5 g
Carbohydrate69.9 g
Sugar14.1 g
Dietary Fiber8.6 g
Protein36.8 g
Salt2.3 g
Trans Fat0.5 g
Potassium405.5 mg
Calcium86.8 mg
Iron1.2 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
•Casserole
Cooking Steps
1
- Prepare the stock in a pot or saucepan.
- Slice the onion into half rings.
- Melt a small knob of butter in a deep frying pan over medium heat and fry the onion for 6 - 8 minutes.
- Set aside 50ml stock per person to use later, then transfer the orzo to the pot and parboil for 4 minutes.
2
- Discard the tips of the green beans and then cut in half. Transfer to the orzo and boil for 6 - 8 minutes until done.
- Crush or mince the garlic.
- Discard the thyme stalks and finely chop the leaves. Chop the parsley and set aside.
- Cut the lemon into six wedges.
3
- Turn the heat under the onions to medium-high, then add the mince, the garlic and the thyme.
- Fry for 3 minutes, separating the mince as you do so.
- Deglaze with the white balsamic vinegar, then stir in the honey, the orzo, the green beans and half of the cheese.
- Add some of the reserved stock until the orzo reaches your desired consistency. Season to taste with salt and pepper.
4
- Serve the orzotto on deep plates.
- Scatter over the rest of the cheese.
- Garnish with the parsley and serve with the lemon wedges alongside.
