Nick’s Pick | Creamy Veggie Orzotto
with Broccoli, Mushrooms & Grana Padano
Cooking time
25 minutes
Servings
4
Calories
480 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Do you need a hug? This vegetarian dish is designed to give adults and kids a warm embrace. Similar to a classic risotto, you’ll concoct chic comfort using the smallest of pastas, shaped like grains of rice. Toast the orzo first, then whirl it around with onions, garlic and demi-glace until peak tenderness is achieved. Sautéed mushrooms get in on the action, along with cream and grated cheese, while roasted broccoli is served on the side.
We will send you:
- 225g Mushrooms
- 600g Broccoli florets
- 50g Diced onions
- 2 Garlic cloves
- 280g Orzo
- 60ml Vegetable demi-glace
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pot
Large pan
Total Fat
16 g
Saturated Fat
7 g
Sodium
540 mg
Total Carb
70 g
Sugars
8 g
Protein
18 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Thinly slice the mushrooms. Mince the garlic.
Roast the broccoli
On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Make the orzotto
In a large pot, heat a drizzle of oil on medium-high. Add the orzo and toast, stirring frequently, 1 to 2 min., until fragrant. Add the onions and garlic. Cook, stirring frequently, 1 to 2 min., until fragrant. Add the demi-glace, 4 ½ cups water, the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente. If dry, gradually add ¼ cup water until you achieve your desired consistency.
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.
Finish & serve
To the pot of orzotto, add the mushrooms, cream and cheese; stir well. Divide the orzotto between your bowls. Top with ½ the broccoli. Serve the remaining broccoli on the side. Bon appétit!
