Fennel & Spinach Orzotto

Name: Fennel & Spinach Orzotto with Greek-style cheese, lemon & pistachios
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Fennel; 2 piece Garlic; 150 g Orzo; 200 g Spinach; 40 g Pistachio nuts; ½ piece Lemon; 50 g Herbed cream cheese; 1 sachet(s) Italian seasoning; 1 piece Onion; 50 g Greek-style cheese; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 350 milliliters Low sodium vegetable stock; 1 tablespoon White wine vinegar; to taste Salt and pepper

with Greek-style cheese, lemon & pistachios

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Pistachios not only add flavour - they also provide you with a good amount of vitamin B1 and magnesium!

Tags:

Veggie

Allergens:

Tarwe

•Noten

•Pistachenoten

•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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Fennel

1 piece

Garlic

75 g

Orzo

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

100 g

Spinach

20 g

Pistachio nuts

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

¼ piece

Lemon

25 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

½ sachet(s)

Italian seasoning

½ piece

Onion

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

175 milliliters

Low sodium vegetable stock

½ tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3137 kJ

Calories750 kcal

Fat38.6 g

Saturated Fat15.9 g

Carbohydrate72.3 g

Sugar12.2 g

Dietary Fiber14.8 g

Protein26.3 g

Salt1.5 g

Potassium700.5 mg

Calcium219.7 mg

Iron4.5 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

•Saucepan

•Casserole with Lid

•Tall-Sided Pan

Cooking Steps

Prepare the stock in a saucepan.
Quarter the fennel and remove the tough core, then slice into very thin strips. Set aside any fennel fronds to use later as garnish.
Chop the onion and crush or mince the garlic.

Melt a knob of butter in a deep frying pan over medium-low heat.
Drizzle with olive oil, then fry the fennel, onion, garlic, and Italian herbs for 4 minutes. Stir in the orzo and then deglaze with the white wine vinegar.
Pour in the stock and bring to a boil, then cook the orzo over a low heat for 10 - 12 minutes, covered.
Stir regularly and add a splash of water if the orzo seems too dry.

Roughly chop the pistachios. Heat a clean frying pan over medium-high heat and toast the pistachios until golden-brown, then remove from the pan and set aside.
Zest the lemon and cut it into wedges, then set aside until serving.
When the orzo is almost done, tear the spinach directly into the pan and then add the herbed cream cheese.
Mix well and allow the spinach to wilt and reduce. Season to taste with salt and pepper.