Cheesy Mushroom Orzotto

with Rocket Salad

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Prep

Boil a kettle. Add the dried porcini mushrooms to a bowl and cover them with 2/3/4 tbsp boiling water, set aside. Peel and finely chop the shallots and garlic. Roughly chop or tear the chestnut mushrooms. Strip and finely chop the thyme leaves. 

photo

2 Fry

Heat a large pan over a medium-low heat. Once hot, add the butter and the shallots with a pinch of salt and cook for 3 min until soft. 

photo

3 Add mushrooms

Once soft, add the chestnut mushrooms and cook for 5 min. Add the thyme and garlic and cook for 1 min further. 

photo

4 Simmer

Add the porcini mushrooms and their soaking liquid, as well as the orzo, stock cube and the measured water. Simmer, stirring regularly, for 10 min until the water is absorbed and the orzo is tender. 

photo

5 Prep salad

Meanwhile, wash and dry the rocket. Whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, pepper and honey - this is your dressing

photo

6 Serve

Add a handful of the Grana Padano to the orzotto. Season with salt and pepper to taste. Toss the rocket leaves in the dressing and serve immediately. 

Tips for fussy eaters

Make this one mushroom-free!

Pro tip

The orzotto should ooze! Add a splash of water at the end if it looks too thick!

Orzotto is a risotto made with orzo pasta instead of rice!

Cooking Time: 30 min

Cals 700 · Prot 29 · Carbs 102 · Fat 24

Ingredients

Number of people

Risotto

Dried porcini mushrooms 10 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Chestnut mushrooms 250 Grams
Fresh thyme 10 Grams
Salted butter 30 Grams
Salt 0.5 Tsp
Orzo 250 Grams
Vegetable stock cube 1 Piece
Water 400 ML
Grana padano 60 Grams
Black pepper 0.5 Tsp

Salad

Rocket 80 Grams
Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Honey 20 Grams

Orzotto is a risotto made with orzo pasta instead of rice!

Cooking Time: 30 min

Cals 700 · Prot 29 · Carbs 102 · Fat 24

Instructions

photo

1 Prep

Boil a kettle. Add the dried porcini mushrooms to a bowl and cover them with 2/3/4 tbsp boiling water, set aside. Peel and finely chop the shallots and garlic. Roughly chop or tear the chestnut mushrooms. Strip and finely chop the thyme leaves. 

photo

2 Fry

Heat a large pan over a medium-low heat. Once hot, add the butter and the shallots with a pinch of salt and cook for 3 min until soft. 

photo

3 Add mushrooms

Once soft, add the chestnut mushrooms and cook for 5 min. Add the thyme and garlic and cook for 1 min further. 

photo

4 Simmer

Add the porcini mushrooms and their soaking liquid, as well as the orzo, stock cube and the measured water. Simmer, stirring regularly, for 10 min until the water is absorbed and the orzo is tender. 

photo

5 Prep salad

Meanwhile, wash and dry the rocket. Whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, pepper and honey - this is your dressing

photo

6 Serve

Add a handful of the Grana Padano to the orzotto. Season with salt and pepper to taste. Toss the rocket leaves in the dressing and serve immediately. 

Tips for fussy eaters

Make this one mushroom-free!

Pro tip

The orzotto should ooze! Add a splash of water at the end if it looks too thick!

Ingredients

Number of people

Risotto

Dried porcini mushrooms 10 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Chestnut mushrooms 250 Grams
Fresh thyme 10 Grams
Salted butter 30 Grams
Salt 0.5 Tsp
Orzo 250 Grams
Vegetable stock cube 1 Piece
Water 400 ML
Grana padano 60 Grams
Black pepper 0.5 Tsp

Salad

Rocket 80 Grams
Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Honey 20 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...