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.
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
Red onion
½ piece
Garlic
75 g
Orzo
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
175 g
Pre-cut mushroom mix
50 g
Herbed cheese cubes
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
