Forest Mushroom Orzotto
with herbed cheese, arugula & parsley
You'll use orzo to make this risotto. Orzo takes less time than classic risotto to cook, but the result is just as creamy! The herby cheese cubes make the dish extra luxurious.
Tags:
Calorie Smart
•Veggie
Allergens:
Tarwe
•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
1 piece
Red onion
½ piece
Garlic
75 g
Orzo
175 g
Pre-cut mushroom mix
50 g
Herbed cheese cubes
5 g
Fresh flat leaf parsley
40 g
Arugula
Not included in your delivery
1 tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2503 kJ
Calories598 kcal
Fat26.4 g
Saturated Fat16.9 g
Carbohydrate64.4 g
Sugar8.5 g
Dietary Fiber12.7 g
Protein25.1 g
Salt1.4 g
Potassium122.5 mg
Calcium21 mg
Iron0.4 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
•Pan with Lid
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
2
- Melt half of the butter in a pot or saucepan and fry the onion with the garlic for 2 minutes over medium-low heat.
- Add the orzo and fry for 1 more minute, then pour in the stock and cover with the lid.
- Boil for 10 - 12 minutes, stirring regularly. Add a splash of water if the orzo seems too dry.
3
- Melt the rest of the butter in a frying pan over medium-high heat and fry the mushrooms for 5 - 6 minutes.
- Meanwhile, roughly chop the parsley.
- In a salad bowl, combine the arugula with the balsamic vinegar.
4
- Transfer the mushrooms to the orzo, along with half of the herbed cheese cubes.
- Mix well and allow the cheese to melt, then season to taste with salt and pepper.
- Serve two thirds of the arugula on plates and top with the orzotto.
- Top with the rest of the arugula. Garnish with the parsley and the rest of the cheese.
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