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Italian Recipes

Spinach and Mushroom Orzo

Spinach and Mushroom Orzo

Spinach and Mushroom Orzo

with sprinkled hazelnuts

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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 hazelnuts for added taste and texture.

Tags:

One Pot Wonder

•Veggie

•Calorie Smart

•Climate Conscious

Allergens:

Celery

•Milk

•Hazelnuts

•Wheat

The quantities provided above are averages only.

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

60 grams

Baby Spinach

2 unit(s)

Garlic

2 sachet(s)

Hello Muscat

1 unit(s)

Grated Italian Style Hard Cheese

10 grams

Hazelnuts

½ unit(s)

Leek

150 grams

Mushrooms

170 grams

Dried Orzo

65 grams

Creme Fraiche

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

Nutrition Values

Energy (kJ)2205 kJ

Energy (kcal)527 kcal

Fat16.7 g

of which saturates8 g

Carbohydrate75.5 g

of which sugars8.8 g

Protein19.4 g

Salt4 g

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.

Utensils

•Grater

•Pot with Lid

Cooking Steps

Get Prepped

1

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.

Toast the Nuts

2

Bash or roughly chop the hazelnuts.
Place a large pot over medium heat (no oil).
Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins.
Remove from the pot and set aside.

Soften the Veg

3

Return the pot to 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.

Stir in the Stock

4

Add the orzo, muscat, 400ml water (double both for 4p) and a knob of butter 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.

TIP: Add a little water if the orzo is too dry or undercooked.

Wilt the Spinach

5

When the orzo is cooked, add the cheese, creme fraiche and spinach to the pot.
Stir until the spinach is wilted, 3-4 mins.
Add a splash more water if required.
Season to taste with salt and pepper.

Finish and Serve

6

Divide your veggie orzo between bowls.
Finish with a sprinkling of hazelnuts.

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