Orzotto with Rosemary Almonds & Goat's Cheese
with Provençal-style vegetables & Italian seasoning
.
Tags:
Extra Veggies
•Calorie Smart
•Veggie
Allergens:
Tarwe
•Noten
•Amandelnoten
•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
Total35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Garlic
75 g
Orzo
Shaved almonds
¼ sachet(s)
Italian seasoning
25 g
Grated mature goat's cheese
Stir-fry mix with broccoli
Dried rosemary
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2201 kJ
Calories526 kcal
Fat24.8 g
Saturated Fat11.4 g
Carbohydrate57.6 g
Sugar3.1 g
Dietary Fiber6.8 g
Protein16.6 g
Salt1 g
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
•Pan with Lid
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Crush or mince the garlic.
Did you know... thanks to the vegetables, almonds and cheese, this recipe provides around a quarter of the RDA of calcium.
2
- Melt a knob of butter in pot or saucepan over medium-low heat.
- Add the orzo and toast the grains for 1 minute, then pour in the stock and cover with the lid.
- Boil the orzo for 8 – 10 minutes, stirring well so as to prevent it from sticking to the bottom of the pan.
- Add a splash of water as necessary if it seems too dry.
3
- Discard the rosemary stems and finely chop the leaves.
- Heat a clean frying pan over high heat.
- Toast the shaved almonds with half of the rosemary until lightly browned, then remove from the pan and set aside.
- Heat the olive oil in the same pan over medium-high heat. Fry the garlic with the vegetable mix and the rest of the rosemary for 6 - 8 minutes.
4
- Stir the Italian herbs into the orzo, along with the vegetables and half of the cheese.
- Season to taste with salt and pepper.
- Serve the orzotto on plates.
- Garnish with the rosemary almonds and the rest of the cheese.
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