Protein Boost | Creamy Pancetta & Veggie Orzotto
with Broccoli, Mushrooms & Grana Padano
Cooking time
25 minutes
Servings
4
Calories
610 /serving
Power up on proteins! Add pancetta to your meal with our Protein Boost option. Do you need a hug? This Italian-inspired 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 and pancetta get in on the action, along with cream and grated cheese, while roasted broccoli is served on the side.
We will send you:
- 170g Pancetta
- 600g Broccoli florets
- 50g Diced onions
- 2 Garlic clove
- 280g Orzo
- 60ml Vegetable demi-glace
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 225g Mushrooms
- 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
26 g
Saturated Fat
10 g
Sodium
1140 mg
Total Carb
70 g
Sugars
8 g
Protein
27 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 & cook the pancetta
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 4 to 6 min., until beginning to brown; season with S&P. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Finish & serve
To the pot of orzotto, add the pancetta, 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!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
