Orzotto with Courgette & Goat's Cheese
with mini Roma tomatoes & rosemary
There is a new ingredient in your box! This wholewheat orzo is both delicious and nutritious. Rich in fibre, it promotes healthy digestion.
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
1 piece
Garlic
¼ sprig
Fresh rosemary
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
¼ sachet(s)
Italian seasoning
25 g
Grated mature goat's cheese
(Contains: Melk (inclusief lactose))
½ piece
Red onion
½ piece
Courgette
150 g
Mini Roma tomatoes
75 g
Wholewheat orzo
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
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
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Slice the courgette into crescents and halve the tomatoes.
- Discard the rosemary stalk and finely chop the leaves.
Did you know... thanks to the vegetables, almonds and cheese, this recipe provides around a quarter of the RDA of calcium.
- Melt a knob of butter in pot or saucepan and fry the onion for 2 minutes over medium-low heat.
- Stir in 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 the orzo from sticking to the bottom of the pan.
- Add a splash of water as necessary if it seems too dry.
- In the meantime, 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 a drizzle of olive oil in the same frying pan over medium-high heat.
- Fry the courgette with the garlic and the rest of the rosemary for 3 - 4 minutes.
- Add the tomatoes and fry for another 3 - 4 minutes (see Tip).
- Stir the Italian seasoning into the orzotto, along with the vegetables and half of the cheese.
- Season to taste with salt and pepper.
Tip: if you have time, transfer the tomatoes to an oven dish and drizzle with olive oil. Season with salt and pepper, then roast in the oven at 200°C for 15 minutes. Top the orzotto with the roasted tomates when serving.
- Serve the orzotto on plates.
- Garnish with the rosemary almonds and the rest of the cheese.
