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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



56 g

Onion, chopped

227 g


56 g

Goat Cheese


113 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

6 g


1 g

Ciabatta Roll


7 g


1 tbsp

Balsamic Vinegar


Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate103 g
Sugar8 g
Dietary Fiber8 g
Protein24 g
Cholesterol55 mg
Sodium840 mg
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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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.


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.


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.


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.


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!)


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