with parsley 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
50 grams
Mushrooms
125 grams
Hello Muscat
1 sachet(s)
Creme Fraiche
65 grams
Parsley
5 grams
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Oil
to taste
Sugar
to taste
- Peel and grate the garlic (or use a garlic press).
- Quarter the mushrooms, halving any larger quarters.
- 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 the muscat, 400ml water, ½ tsp sugar, ½ tsp salt and 1 tbsp butter (double all for 4p) 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 tender, 15-20 mins.
- Stir every 3-4 mins to prevent sticking.
- Stir through the creme fraiche and half the cheese then season to taste with salt and pepper.
- Divide your creamy veggie orzo between bowls.
- Top with a scattering of the remaining parsley and grated cheese.
525
kcal
Energy (kcal)
2197
kJ
Energy (kJ)
17.2
g
Fat
10.6
g
of which saturates
72.3
g
Carbohydrate
9.1
g
of which sugars
0
g
Dietary Fiber
21.8
g
Protein
0
mg
Cholesterol
2.65
g
Salt
