Cheesy Beef Orzotto with Green Beans
with lemon, fresh herbs & Italian cheese
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Beef mince with Italian seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
75 g
Orzo
(Contains: Tarwe May be present: Soja, Ei, Mosterd, Lupine)
1 piece
Onion
½ piece
Garlic
75 g
Green beans
5 g
Fresh curly parsley & thyme
0.16 piece
Lemon
25 g
Grated Italian cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
250 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
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Slice the onion into half rings.
- Melt the butter in a deep frying pan over medium heat. Add the onion and 25ml stock per person, then stew gently for 6 - 8 minutes.
- Set aside 50ml stock per person to use later. Add the orzo to the remaining stock and cook for 4 minutes.
- 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.
- Turn the heat under the onions to medium-high, then add the beef mince, garlic and thyme. Mix well and fry for 3 minutes.
- Deglaze the pan with the white balsamic vinegar, then add the honey, orzo and green beans. Add half of the cheese and mix well to combine.
- Add some of the reserved stock until the orzo reaches your desired consistency. Season to taste with salt and pepper.
- Serve the orzotto on deep plates.
- Scatter over the rest of the cheese.
- Garnish with the parsley and serve with the lemon wedges alongside.
