Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3160 / 759
Fats (g)
24.4
of which saturated (g)
7.4
Carbohydrates (g)
104
of which sugars (g)
8.5
Fibers (g)
6.5
Proteins (g)
27.8
Salt (g)
0.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Boil a kettle. Add the dried porcini mushrooms to a bowl and cover them with 2 tbsp boiling water and set aside. Peel and finely chop the redonion. Peel and mince the garlic. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Roughly chop or tear the mushrooms.
2 Fry mushrooms
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and fry for 5-6 min or until browned.
3 Add onion
Once the mushrooms have browned, add the onion and butter and fry for 3 min further.
4 Simmer
Add the porcinimushrooms and their soaking liquid, the orzo, vegetablestockcube and measuredwater to the pan. Simmer, stirring occasionally, for 10 min or until the water is absorbed and the orzo is tender.
5 Add Parmesan
Meanwhile, pick and finely chop the parsley leaves. After 10 min, add the babyspinach and half of the gratedParmesan (reserve the rest for garnish) to the orzotto. Cook for 1 min further or until the spinach wilts. Remove the pan from the heat and season with salt and pepper to taste.
6 Serve
Divide the mushroom orzotto among bowls and drizzle with the truffleoil. Garnish with the parsley and remaining gratedParmesan.