Mushroom Orzotto

Name: Mushroom Orzotto with Truffle Oil
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 10 Grams of Dried porcini mushrooms; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 250 Grams of Chestnut mushrooms; 10 Grams of Fresh thyme; 30 Grams of Butter; 1 Tsp of Salt; 250 Grams of Orzo; 1 Pieces of Vegetable stock cube; 400 ML of Water; 60 Grams of Grana padano; 1 Tsp of Black pepper; 80 Grams of Rocket; 2 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Honey

with Truffle Oil

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

188 Reviews

Cals 775 · Prot 32 · Carbs 109 · Fat 15

Vegetarian

Family Friendly

30 min

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

188 Reviews

Cals 775 · Prot 32 · Carbs 109 · Fat 15

Vegetarian

Family Friendly

Ingredients

Risotto

Dried porcini mushrooms

10 Grams

Shallots

1 Piece

Garlic cloves

2 Pieces

Chestnut mushrooms

250 Grams

Fresh thyme

10 Grams

Butter 4*

30 Grams

Salt

0.5 Tsp

Orzo 9*10*11*

250 Grams

Vegetable stock cube 15*

1 Piece

Water

400 ML

Grana padano 4*5*

60 Grams

Black pepper

0.5 Tsp

Salad

Rocket

80 Grams

Olive oil

2 Tbsp

Balsamic vinegar 14*

15 ML

Dijon mustard 13*

6 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Honey

15 Grams

Allergens

*4 Milk, *9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *5 Eggs, *14 Sulphur Dioxide, *13 Mustard

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)	3233 / 775
Fats (g)	15.4
of which saturated (g)	13.3
Carbohydrates (g)	109
of which sugars (g)	14.9
Fibers (g)	7.2
Proteins (g)	32.3
Salt (g)	0.9

*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 red onion. 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 porcini mushrooms and their soaking liquid, the orzo, vegetable stock cube and measured water 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 baby spinach and half of the grated Parmesan (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.