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Spring Asparagus and Spinach Orzotto

Spring Asparagus and Spinach Orzotto

with Garlic Toast

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Orzotto is a silky and flavourful dish, featuring orzo, which is then cooked like a risotto - absorption-style, with minimal stirring. Topped with asparagus, creamy goat cheese and bright spinach, this orzotto is the perfect dinner for a rainy spring day!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Orzo

(ContainsWheat/Blé)

56 g

Onion, chopped

227 g

Asparagus

56 g

Goat Cheese

(ContainsMilk/Lait)

113 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

6 g

Garlic

1 g

Ciabatta Bun

(ContainsWheat/Blé)

7 g

Lemon-Thyme

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3222 kJ
Calories770 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate103 g
Sugar8 g
Dietary Fiber8 g
Protein24 g
Cholesterol55 mg
Sodium840 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Baking Sheet
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil garlic toast). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a medium pot, combine 3 cups hot water (4 1/2 cups for 4 ppl) and broth concentrate(s). Bring to a gentle boil over medium heat. Meanwhile, trim and discard the bottom 1-inch from asparagus, then cut into 1-inch pieces. Strip 1 tbsp lemon-thyme leaves (dbl for 4 ppl) off stems. Peel, then mince or grate garlic. Roughly chop spinach.

2

Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl) then asparagus. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate. To the same pan, add 2 tbsp butter (dbl for 4 ppl), then onions and 2 tsp lemon-thyme (dbl for 4 ppl). Cook, stirring often, until onions soften, 3-4 min.

3

To the pan with onions, add 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring often, until vinegar coats onions, 1 min. Add orzo and half the garlic. Stir together, until garlic is fragrant, 1-2 min. Add 1 cup broth. Cook, stirring often, until absorbed. Continue adding broth, 1 cup at a time, stirring often, until liquid is absorbed, orzo is tender and creamy, 10-15 min.

4

After the last cup of broth has been stirred in and absorbed, orzo should be tender and have a creamy texture. Remove pan from heat. Add asparagus, spinach and half the goat cheese. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper.

5

In a small bowl, mix together remaining garlic, remaining lemon-thyme and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Halve buns. On a baking sheet, arrange buns cut-side up. Brush cut-side of each bun with garlic-thyme oil. Toast in middle of oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)

6

Divide asparagus and spinach orzotto between plates. Sprinkle over remaining goat cheese. Cut garlic toast into triangles and serve alongside.