Portobello Mushroom, Leek & Emmental Orzotto
with Lemon-Crunch Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
Melt into the moment. Orzotto offers up so much comfort that it will soften your heart with every cheesy, buttery mouthful. The grain-shaped pasta swirls around with sautéed portobello and sliced leeks, as it absorbs a flavourful vegetable demi-glace. Grated Emmental provides a little European opulence. Chef it up with a stylishly presented topping of zucchini batonnets, oven-roasted and splashed with lemon juice. Sprinkle toasted panko crumbs over top for refined crunch.
We will send you:
- 75g Sliced leeks
- 4 Garlic cloves
- 1 Lemon
- 1 Green zucchini
- 1 Portobello mushroom
- 30g Panko
- 140g Orzo
- 30ml Vegetable demi-glace
- 50g Grated Emmental
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pot
Zester
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
6 g
Sodium
570 mg
Total Carb
79 g
Sugars
8 g
Protein
20 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Remove the stem from the mushroom; halve and thinly slice crosswise. Mince the garlic. Zest and juice the lemon. In a small bowl, combine the panko, lemon zest, ¼ of the garlic, a drizzle of oil and S&P.
Start the orzotto
In a large pot, heat a drizzle of oil on medium-high. Add the mushroom and sauté, 3 to 4 min., until nicely browned. Add the orzo, leeks, remaining garlic and S&P. Sauté, 2 to 3 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 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.
Roast the zucchini & panko
On a lined sheet pan, toss the zucchini with a drizzle of oil, the remaining spices and S&P. Roast, 4 min., until partially cooked. Remove from the oven, flip and add the panko. Roast, 3 to 4 min., until the zucchini is tender and the panko is golden and crispy. Drizzle the zucchini with ½ the lemon juice.
Finish the orzotto
To the pot of orzotto, add the cheese, remaining lemon juice and 2 tbsp butter (double for 4 portions); stir well. If the orzotto seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
Divide the orzotto between your bowls. Top with the zucchini. Garnish with the panko. Bon appétit!
