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Italian Recipes

Spinach and Mushroom Orzo with Irish Bacon

Spinach and Mushroom Orzo with Irish Bacon

Spinach and Mushroom Orzo with Irish Bacon

with sprinkled hazelnuts

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A recipe conveniently customised just to your liking.

Tags:

One Pot Wonder

Allergens:

Milk

•Hazelnuts

•Nuts

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

60 grams

Baby Spinach

2 unit(s)

Garlic

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

20 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 unit(s)

Leek

150 grams

Mushrooms

170 grams

Dried Orzo

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

65 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Vegetable Stock

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

Nutrition Values

Energy (kJ)3146 kJ

Energy (kcal)752 kcal

Fat33.3 g

of which saturates12.8 g

Carbohydrate83.5 g

of which sugars11.2 g

Dietary Fiber33.2 g

Protein31.2 g

Salt5.3 g

Trans Fat0.1 g

Potassium231 mg

Calcium68 mg

Iron0.8 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.

Utensils

•Grater

•Pot with Lid

Cooking steps

Get Prepped

1

Roughly chop the mushrooms.
Trim the leek, halve lengthways and thinly slice widthways.
Peel and grate the garlic (or use a garlic press).
Roughly chop the spinach.

Bash the Nuts

2

Bash or roughly chop the hazelnuts.

Soften the Veg

3

Place a pot over medium-high heat with a drizzle of oil.
When hot, add the bacon, leek and mushrooms. Season with salt.
Cook until softened, stirring occasionally, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the garlic and cook, stirring constantly, until fragrant, 1-2 mins.

Stir in the Stock

4

Add the orzo, stock, 400ml water (per 2P) 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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