with mushrooms and grated Italian cheese
This creamy veggie orzo is both filling and filled with flavour. Mushrooms, cherry tomatoes and fragrant garlic make this an abundant dish, with optional spice in the form of fresh chilli for the heat seekers out there.
Allergens
Utensils
Tags
Dried Orzo
170 grams
Cherry Tomatoes
250 grams
Garlic
2 unit(s)
Chilli
1 unit(s)
Grated Italian Style Hard Cheese
2 unit(s)
Mushrooms
150 grams
Parsley
5 grams
Creme Fraiche
65 grams
Vegetable Stock
2 sachet(s)
Sun Dried Tomato Paste
1 sachet(s)
Sugar
0.5 tsp
Butter
1 tbsp
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Halve the chilli lengthways. Deseed and finely chop.
- Roughly chop the parsley (stalks and all).
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic, mushrooms and cherry tomatoes until softened, stirring occasionally, 4-6 mins.
- Add stock, 400ml water (per 2P), ½ tsp sugar (per 2P), ½ tsp salt (per 2P) and 1 tbsp butter (per 2P) to the pot.
- Stir in half the parsley along with the orzo, and chopped chilli (use less if you don't like spice).
- Bring to the boil, cover and simmer until the orzo is softened, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Once cooked, stir through the creme fraiche and sun-dried tomato paste. Season to taste with salt and pepper.
- Divide your creamy cherry tomato orzo between bowls.
- Top with a scattering of cheese and remaining parsley.
2620
kJ
Energy (kJ)
626
kcal
Energy (kcal)
25.8
g
Fat
14.3
g
of which saturates
76.2
g
Carbohydrate
12.5
g
of which sugars
0.7
g
Dietary Fiber
22.8
g
Protein
0
mg
Cholesterol
3.76
g
Salt
