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Lemony Asparagus Orzotto with Chorizo

Lemony Asparagus Orzotto with Chorizo

with vegan nduja pangrattato
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
720 kcal
Protein
: 
31.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Sulphites
Serving amount

170 grams

Dried Orzo

(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)

1 unit(s)

Lemon

100 grams

Asparagus

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

40 grams

Vegan Nduja

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

120 grams

Peas

1 unit(s)

Shallot

200 grams

Tomato

40 grams

Salad Leaves

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3014 kJ
Energy (kcal)720 kcal
Fat24.2 g
of which saturates9.4 g
Carbohydrate90.2 g
of which sugars11.1 g
Dietary Fiber8.6 g
Protein31.9 g
Cholesterol7.2 mg
Salt5 g
Trans Fat0.1 g
Potassium421 mg
Calcium40 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Sieve
•Grater
•Pot with Lid

Cooking steps

Cook the Orzo
1
  • Boil a large pot of salted water for the orzo.
  • When boiling, add the orzo to the water and bring back to the boil.
  • Cook until softened, 10-12 mins. Add the peas for the final 1-2 mins.
  • Once cooked, drain in a sieve and pop back in the pot.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Halve, peel and chop the shallot into small pieces. 
  • Cut the tomatoes into 2cm chunks.
  • Trim the bottom 2cm from the asparagus and discard. Quarter widthways.
  • Zest and halve the lemon.
Make the Pangrattato
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once oil is hot, add the chorizo, vegan nduja, lemon zest and breadcrumbs. Season with salt and pepper.
  • Fry, stirring regularly until lightly toasted, 3-4 mins.
  • Once cooked, transfer the toasted crumbs to a bowl. Set aside. 
Fry the Veg
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot add the asparagus to the pan and fry for 5-6 mins.
  • Add the shallot and fry until softened, another 1-2 mins.
  • Season with salt and pepper. 
Finishing Touches
5
  • Return the orzo to medium-low heat.
  • Stir the asparagus and shallots into the pot.
  • Add the white wine stock powder, juice of half the lemon (use less if you prefer) and the cheese.
  • Stir to combine and allow to warm through for 1-2 mins. 
Finish and Serve
6
  • Toss the salad leaves and tomato together with a drizzle of oil. Season to taste with salt and pepper.
  • Divide the lemon and asparagus orzotto between bowls.
  • Top with the vegan nduja pangrattato.
  • Serve with the tomato salad alongside.
Meal right image

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