Tomato Orzotto with Grana Padano
with Romano pepper, spinach & toasted almonds4.0(234)
Calories
:Â
680 kcalProtein
:Â
25.3g proteinDifficulty
:Â
MediumCalorie Smart
Veggie
Extra Veggies
Allergens:
- Tarwe
- Amandelnoten
- Ei
- Melk (inclusief lactose)
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Freely translated, Grana Padano means the grain of Padania. This crumbly cheese originated in Italy's Po Valley, also called the Padan Plain, and is matured for 9 to 16 months.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
1 piece
Garlic
75 g
Orzo
(Contains: Lupine, Ei, Mosterd, Soja, May contain traces of allergens, Tarwe)
15 g
Shaved almonds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Amandelnoten)
1 teaspoon
Ground paprika
100 g
Spinach
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
30 g
Sundried tomatoes
125 g
Mixed mini Roma tomatoes
½ piece
Romano pepper
Not included in your delivery
1 tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2846 kJ
Calories680 kcal
Fat30 g
Saturated Fat13.1 g
Carbohydrate72.3 g
Sugar16.3 g
Dietary Fiber14.6 g
Protein25.3 g
Salt1.3 g
Trans Fat0.3 g
Potassium487.5 mg
Calcium133.3 mg
Iron3 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
•Fryingpan with lid
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Halve the mini Roma tomatoes.
- Dice the Romano pepper and finely chop the sundried tomatoes.
2
- Melt a knob of butter in a frying pan over low heat. Fry the onion with the garlic for 2 minutes, then add the orzo and toast for 1 minute, stirring continuously.
- Pour in the stock and cover with the lid, then allow to boil for 10 - 12 minutes over low heat.
- Stir regularly and add a splash of water as necessary if the orzo gets too dry.
3
- Meanwhile, heat a clean frying pan over high heat and toast the almonds until golden-brown, then remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat. Fry the Romano pepper with the mini Roma tomatoes and the paprika for 3 - 4 minutes.
4
- Gradually tear the spinach directly into the pan. Allow to wilt and reduce, then stir in the sundried tomates and the white balsamic vinegar.
- Fry for 3 minutes over medium-high heat, seasoning to taste with salt and pepper.
- Transfer the orzo to the vegetables and cook for 1 minute.
- Serve the orzotto on plates. Garnish with the almonds and Grana Padano.
