Tomato Orzotto with Grana Padano

Name: Tomato Orzotto with Grana Padano with Romano pepper, spinach & toasted almonds
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Red onion; 2 piece Garlic; 150 g Orzo; 30 g Shaved almonds; 2 teaspoon Ground paprika; 200 g Spinach; 40 g Grana Padano flakes DOP; 50 g Sundried tomatoes; 250 g Mixed mini Roma tomatoes; 1 piece Romano pepper; 2 tablespoon [Plant-based] butter; 350 milliliters Low sodium vegetable stock; 1 teaspoon White balsamic vinegar; to taste Salt and pepper

with Romano pepper, spinach & toasted almonds

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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.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Tarwe

•Amandelnoten

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

1 piece

Garlic

75 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

15 g

Shaved almonds

(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

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

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.

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.

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.

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.