with sprinkled walnuts
Whether it's the al dente orzo or the amount of delicious veg packed inside, this is an inherently comforting dish. Serve piled high in bowls and finished off with a sprinkling of walnuts for added taste and texture.
Allergens
Utensils
Tags
Baby Spinach
60 grams
Garlic
2 unit(s)
Hello Muscat
2 sachet(s)
Grated Italian Style Hard Cheese
25 grams
Walnuts
20 grams
Leek
0.5 unit(s)
Mushrooms
150 grams
Dried Orzo
170 grams
Creme Fraiche
65 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
- Roughly chop the mushrooms.
- Trim the leek then halve lengthways. Thinly slice half (double for 4p) widthways.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the spinach.
- Place a large pot over medium-high heat with a drizzle of oil.
- When hot, add the leek and mushrooms. Season with salt.
- Cook until softened, stirring occasionally, 2-3 mins.
- Add the garlic and cook, stirring constantly, until fragrant, 1-2 mins.
- Add the orzo, muscat, 400ml water and 1 tbsp butter (double both for 4p) to the pot.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins.
- Stir every 3-4 mins to prevent sticking.
- When the orzo is cooked, add the cheese, creme fraiche and spinach to the pot.
- Stir until spinach is wilted, 3-4 mins.
- Add a splash of water to loosen the sauce if required.
- Season to taste with salt and pepper.
- Roughly chop the walnuts.
- Divide your veggie orzo between bowls.
- Finish with a scattering of walnuts.
569
kcal
Energy (kcal)
2382
kJ
Energy (kJ)
20.8
g
Fat
8.7
g
of which saturates
75.7
g
Carbohydrate
8.9
g
of which sugars
0
g
Dietary Fiber
20.9
g
Protein
0
mg
Cholesterol
4.04
g
Salt
