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Cheesy Mushroom Orzotto

with Champagne-Dressed Roasted Pepper Salad

Cooking time

20 minutes

Servings

2/4

Calories

750 /serving

Cheesy Mushroom Orzotto

with Champagne-Dressed Roasted Pepper Salad

Get rich quick with this easy-made orzotto. A dollop of lush and creamy mascarpone cheese makes each mouthful an indulgence (and let’s face it, a pat or two of butter helps, too!). Soft slices of pan-browned mushrooms slip between al dente grains of pasta, cooked with veg demi-glace and aromatic roasted garlic for full-bodied flavour. 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
2 Roasted peppers
140g Orzo
15g Minced roasted garlic
30ml Vegetable demi-glace
30ml Mascarpone
8g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Large pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)

Total Fat
48 g

Saturated Fat
14 g

Sodium
570 mg

Total Carb
68 g

Sugars
8 g

Protein
15 g

Fibre
6 g

Preparation

Start 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 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 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.

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, thinly 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.