Cheesy Mushroom Orzotto
with Champagne-Dressed Roasted Pepper Salad
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Get rich quick with an effortless orzotto. Creamy mascarpone makes each mouthful an indulgence (a pat of butter and roasted garlic help, too!). Create a counterpoint with baby greens and slivers of roasted peppers sparkling under a champagne vinaigrette.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Sliced mushrooms
- 15ml Champagne vinegar
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
- 140g Orzo
- 2 Roasted peppers
- 30ml Mascarpone
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
47 g
Saturated Fat
14 g
Sodium
630 mg
Total Carb
67 g
Sugars
9 g
Protein
15 g
Fibre
4 g
Preparation
Start the orzotto
- In a large pot, heat a drizzle of oil on medium-high.
- Add the orzo and toast, stirring often, 1 to 2 min., until fragrant.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, 2 ¼ cups water (double for 4 portions), ¾ of the spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
Sauté the mushrooms
- Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 5 to 7 min., until beginning to brown; season with S&P.
Make the salad
- Meanwhile, slice the roasted peppers lengthwise.
- In a large bowl, combine the vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the baby greens and roasted peppers; toss well.
Finish the orzotto
- To the pot of orzotto, add the mascarpone, mushrooms and 2 tbsp butter (double for 4 portions); stir well.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the orzotto between your bowls.
- Top with a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
