Cheesy Tomato Orzo
with Mozzarella & Bacon
Orzo is one of the tiniest pasta shapes out there - at first glance you might mistake one for a grain of rice. They make a great addition to soups and stews, but today we're letting them absorb some flavourful stock, a little like a risotto. An orzotto if you will. Enriched with bacon and not one but two types of cheese, it's a real treat.
The quantities provided above are averages only.
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
10
Streaky Bacon Rasher
2
Mozzarella
(Contains Milk)
30
Tomato Puree
1
Dried Thyme
360
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Cherry Tomatoes
80
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Baby Spinach
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Cut the streaky bacon into 1cm wide slices. Tear the mozzarella cheese into small pieces. Pop the kettle on to boil.
Heat a drizzle of oil in a large saucepan on a medium-high heat. Once hot, add the bacon slices. Stir and cook until browned and crispy, 3-4 mins. Add the tomato purée and dried thyme. Stir together and cook for 1 minute. Add the orzo to your pan and stir again so it gets a good coating of all the other ingredients.
Next, add the boiling water (amount specified in the ingredient list) to the orzo along with the vegetable stock pot. Stir to dissolve the stock pot. Pour in the chopped tomatoes and cherry plum tomatoes and bring the mixture to the boil. TIP: You can break up the cherry tomatoes with a spoon if your kids are likely to pick them out!
Simmer until the liquid has been absorbed and the orzo is tender, 10-12 mins. TIP: Stir frequently to ensure nothing sticks to the bottom of the pan. If the liquid is all absorbed before the orzo is cooked, add another splash of water and give it a couple more mins.
When the orzo is cooked, remove from the heat, add the mozzarella pieces and half the hard Italian cheese. Stir together until the cheese has melted. Taste and add salt and pepper if you feel it needs it. TIP: If the kids don't like spinach, serve the orzo now as it is! Roughly chop the baby spinach, then pop it on top of the orzo. Put a lid on the pan so the spinach wilts 3-4 mins, then stir it in.
Serve your cheesy tomato orzo in bowls with the remaining hard Italian cheese sprinkled on top. Enjoy!
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