Cheesy Beef Orzotto with Asparagus
with lemon, fresh herbs & Italian-style cheeseCalories
:
690 kcalProtein
:
39.1g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
High Protein
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
.
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
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Garlic
1 piece
Onion
125 g
Green asparagus
0.16 piece
Lemon
5 g
Fresh curly parsley & thyme
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)2887 kJ
Calories690 kcal
Fat26.2 g
Saturated Fat12.8 g
Carbohydrate72.1 g
Sugar16.7 g
Dietary Fiber8.5 g
Protein39.1 g
Cholesterol14.4 mg
Salt2.4 g
Trans Fat0.7 g
Potassium565.5 mg
Calcium64.3 mg
Iron0.6 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.
Cooking Steps
1
- Prepare the stock in a pot or saucepan.
- Slice the onion into half rings.
- Cut off 2cm from the base of the asparagus and discard, then cut the spears into thirds.
- Melt a small knob of butter in a deep frying pan over medium-high heat. Fry the onion and the asparagus for 8 - 10 minutes, or until almost done.
2
- Set aside 50ml stock per person to use later, then boil the orzo in the rest of the stock for 10 - 12 minutes.
- Crush or mince the garlic.
- Discard the thyme stalks and finely chop the leaves.
- Transfer the mince, the garlic and the thyme to the asparagus. Fry for 3 minutes, separating the mince as you do so.
3
- Deglaze with the white balsamic vinegar, then stir in the honey, the orzo 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.
- Chop the parsley and cut the lemon into six wedges.
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.
