Creamy Orzo Al Forno with Roasted Broccoli
with panko-parm topping, lemon & spinach- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
"Orzo" means barley in Italian, but it's actually a variety of pasta. It gets its name from its shape, similar to that of a grain of barley.
Ingredients
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
150 g
Broccoli
½ piece
Red onion
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
50 g
Spinach
1 piece
Garlic
15 g
Herbed cheese cubes
(Contains: Melk (inclusief lactose))
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
10 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
¼ piece
Lemon
Not included in your delivery
½ tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
20 g
[Plant-based] butter
20 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the head of the broccoli into florets and then dice the stem.
- Chop the onion and crush or mince the garlic.
- Zest and juice the lemon into a small bowl. Finely grate the Parmigiano Reggiano.
- Transfer the broccoli to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then roast for 10 - 12 minutes.
- Prepare the stock in the meantime. Be sure to keep the oven on to use again later.
Did you know... broccoli is considered a superfood, and for good reason – not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.
- Melt the butter in a deep frying pan over medium-high heat.
- Fry the onion and garlic for 2 minutes, then stir in the flour and fry for another 2 minutes.
- Pour in a third of the stock and whisk to combine. Repeat this twice more with the rest of the stock, allowing the sauce to thicken and reduce.
- Bring to a boil and cook until it is smooth and has the consistency of cream.
- Tear the spinach directly into the frying pan, in batches if necessary.
- Mix well, allowing the spinach to wilt and reduce.
- Finally, add the cream and the cheese cubes, then season to taste with salt and pepper.
- Take the pan off the heat and add the orzo, broccoli and 0.5 tbsp lemon juice per person. Mix well to combine, then transfer to an oven dish.
- Cover the orzo with aluminum foil and bake in the oven for 20 minutes.
- In a bowl, combine the Parmigiano Reggiano with the panko. Season with salt and pepper.
- When the orzo has 5 - 7 minutes left, remove and discard the foil, then scatter over the panko mixture and return to the oven.
- Serve the orzo on deep plates.
- Garnish with the lemon zest as preferred.
