Easy Cheesy Orzo Risotto
with Chorizo, Tomato and Mozzarella
We love this recipe because we use orzo - a teeny-tiny rice shaped pasta - to make a faux risotto! By stirring in fresh pearl bocconcini just before serving, there's some cheesy gooey-ness in every bite! Best of all - it's all cooked in one pot!
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
400 g
Chorizo Sausage, uncased
2 clove
Garlic
227 g
Cherry Tomatoes
14 g
Thyme
1 tbsp
Tomato Paste
340 g
Orzo
(Contains: Wheat)
2 unit
Vegetable Broth Concentrate
200 g
Bocconcini Cheese
(Contains: Milk)
56 g
Onion, chopped
140 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Halve the cherry tomatoes. Mince or grate the garlic. Strip 4 tsp thyme leaves from the stems. Chop the chorizo into 1/2-inch pieces.
Cook the veggies: Heat a large pot (or extra-large pan) over medium heat. Add a drizzle of oil, then the onion, garlic and chorizo. Cook until onion softens, 3-4 min.
Add the thyme leaves, tomatoes, tomato paste and orzo to the pot. Stir until everything in combined. Add 3 3/4 cups water and the broth concentrates. Cook, stirring often so the orzo does not stick to the bottom of the pot, until orzo has absorbed most of the liquid, 12-15 min. (Risotto should be slightly saucy but not soupy.)
Stir the Parmesan and spinach into the risotto until it wilts, 1-2 min.
Finish and serve: Divide orzo risotto between bowls. Sprinkle with the bocconcini and give it a good stir. The bocconcini will melt into the dish as it warms up! Enjoy!
