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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
400 g
Chorizo, sans boyau
2 gousse(s)
Ail
227 g
Tomates cerises
14 g
Thym
1 cs
Pâte de tomates
340 g
Orzo
(Contient: Blé)
2 pièce(s)
Concentré de bouillon de légumes
200 g
Bocconcinis
(Contient: Lait)
56 g
Oignon, haché
140 g
Bébés épinards
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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!
