Truffle and Double Mushroom Orzotto
with black garlic and salad leavesCalories
:
488 kcalProtein
:
22g proteinTotal
:
45 minutesDifficulty
:
EasyCalorie Smart
Veggie
Family Friendly
Allergens:
- Sulphites
- Milk
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
Indulge in this decadent Truffle and Double Mushroom orzotto. Perfectly rich and deeply savoury, this dish is filled with comforting, earthy flavours.
Ingredients
Serving amount
180 grams
Sliced Mushrooms
1 unit(s)
Onion
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
20 grams
Black Garlic Paste
150 grams
Portobello Mushrooms
40 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Truffle Zest
40 grams
Salad Leaves
50 grams
Cream Cheese
(Contains: Milk)
½ sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)2043 kJ
Energy (kcal)488 kcal
Fat10.9 g
of which saturates6.6 g
Carbohydrate73.7 g
of which sugars8.2 g
Dietary Fiber5.7 g
Protein22 g
Cholesterol14.4 mg
Salt3.2 g
Trans Fat0.2 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
2
- Remove the stems from the portobello mushrooms and pop them onto a lined baking tray, cut-side up.
- Drizzle with oil and season with salt and pepper.
- When the oven is hot, roast on the top shelf until tender, 15-18 mins.
- Once cooked, carefully drain any excess liquid from the mushrooms.
3
- Add the orzo to a pot, season with salt and pepper. Toast the grains for 1 min, then deglaze with 300ml water (per 2P) and the white wine stock.
- Cook for 7-8 mins over low heat, covered, stirring regularly.
- Remove the lid and cook for 5 more mins.
4
- Meanwhile, place a pan over medium heat with a drizzle of oil.
- When hot, add the sliced mushrooms and onion to the pan.
- Season with salt and pepper and fry until browned, stirring occasionally, 5-6 mins.
5
- Once the orzo is cooked, stir through the veg, black garlic paste, cream cheese, half the Italian hard cheese and truffle zest (as much as you'd like).
- Add a splash of water, if needed. Season to taste with salt and pepper.
- Just before serving, toss the salad leaves with half the red wine vinegar (per 2P) and a drizzle of oil.
- Season to taste with salt, pepper and sugar.
6
- Thinly slice the portobello mushrooms.
- Divide the mushroom orzotto between plates.
- Top with the sliced portobello mushrooms and remaining cheese.
- Finish with a handful of salad leaves.
