Creamy Asparagus and Spinach Orzotto
with Goat Cheese and Almonds
This orzo is silky and flavourful, like a risotto. Topped with asparagus, creamy goat cheese and bright spinach, this orzotto is just what you've been looking for on a rainy spring day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Tree nuts)
Cream Sauce Spice Blend
Not included in your delivery
Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, trim and discard the bottom 1 inch from asparagus, then cut into 1-inch pieces.Peel, then mince or grate garlic.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 tbsp (2 tbsp) butter to the same pan (used in step 3), then swirl the pan to melt.Add onions. Cook, stirring, until softened, 3-4 min.Add garlic and sprinkle over Cream Sauce Spice Blend. Cook, until garlic is fragrant and spices cover veggies, 1 min. Season with salt and pepper.
Add cream, reserved pasta water, asparagus and half the goat cheese. Cook, stirring often, until slightly thickened, 3-4 min.Stir in orzo and spinach. Stir until spinach is wilted, 1-2 min. Season with salt and pepper.Remove the pan from heat.
Divide asparagus and spinach orzotto between plates. Sprinkle with remaining goat cheese and almonds.