Cheesy Chorizo Orzotto
with Premium Tomato Salsa and Asparagus
We love good Cheesy Chorizo Orzotto with Tomato Salsa & Asparagus and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
25
Sun-Dried Tomato Paste
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
15
Cider Vinegar
(Contains Sulphites)
125
Baby Plum Tomatoes
100
Asparagus
15
Honey
90
Chorizo
1
Onion
1
Garlic Clove
1
Mozzarella
(Contains Milk)
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Olive Oil
450
Water
Nutritional information
Instructions
Preheat your oven to 180°C. Fill and boil your kettle. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and pop on a baking tray. Drizzle with oil and season with salt and pepper. Set aside.
Halve the tomatoes. Pop the cider vinegar, honey and olive oil (see ingredients for amount) into a medium sized bowl. Season with salt and pepper and mix together. Add the tomatoes, mix and set aside. Drain the mozzarella and tear into small pieces.
Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and diced chorizo and cook, stirring frequently until the chorizo is crispy and the onion is softened, 5-6 mins, then add the garlic and sundried tomato paste. Stir continuously and cook for 1 minute. Stir the orzo into the pan followed by the boiling water (see ingredients for amount) and the veg stock powder.
Bring to a simmer, stirring to combine, then reduce the heat to medium-low and simmer until the orzo is cooked and the liquid absorbed, 10-12 mins. Stir every couple of mins to ensure the orzo is not sticking to the bottom of the pan. If the mixture is looking a bit dry and the orzo is not quite cooked, just add a splash of water and keep cooking.
Meanwhile, roast the asparagus on the top shelf of your oven until tender, 10-12 mins. Once the orzo is cooked, remove from the heat. Stir in the hard Italian cheese until melted. Taste and add salt and pepper if you feel it needs it. Add the mozzarella to the salsa and stir to combine.
Serve the orzo in bowls with the roasted asparagus on one side and the tomato salsa on the other side. Enjoy!
Step 3 MOD: If you've added chorizo to your meal, add it to the pan when you add the onion in the step above and cook along with the onion until the chorizo is crispy and the onion softened, 5-6 mins. Continue with the rest of the recipe as instructed.
