Orzotto with Courgette & Pecorino
with mini Roma tomatoes & rosemary- Tarwe
- Gluten
- Amandelnoten
- Noten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
Mini Roma tomatoes might look similar to cherry tomatoes, but they actually have fewer seeds and are not as sweet. Perfect for smaller bites, with the same, classic tomato flavour!
Ingredients
1 piece
Garlic
¼ sprig
Fresh rosemary
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
¼ sachet(s)
Italian seasoning
½ piece
Red onion
½ piece
Courgette
150 g
Mini Roma tomatoes
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
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).
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.
- Stir the Italian seasoning into the orzotto, 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.
