Protein Boost | Pancetta, Portobello Mushroom, Leek & Emmental Orzotto
with Lemon-Crunch Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Power up on proteins! Add pancetta to your meal with our Protein Boost option. 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:
- 85g Pancetta
- 4 Garlic cloves
- 1 Lemon
- 1 Green zucchini
- 1 Portobello mushroom
- 30g Panko
- 140g Orzo
- 30ml Vegetable demi-glace
- 50g Grated Emmental
- 75g Sliced leeks
- 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
Medium pan
Total Fat
26 g
Saturated Fat
9 g
Sodium
1160 mg
Total Carb
79 g
Sugars
8 g
Protein
29 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.
Cook the pancetta
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Finish the orzotto
To the pot of orzotto, add the pancetta, 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!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
