Rich Zesty Mascarpone Orzotto
with Garlic-Parsley Sautéed Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Treat your tongue to a little luxe—it works so hard, it deserves it! Orzotto, a pasta play on the Italian classic, uses the rice-like grains as an unctuous base for a meatless meal. Cooked to tender with shallot and demi-glace, it defines rich and creamy once butter and mascarpone cheese are swirled in (along with a handful of peas). For the toppers, give sautéed broccoli the star treatment with parsley, garlic and lemon.
We will send you:
- 300g Broccoli florets
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 1 Lemon
- 150g Green peas
- 140g Orzo
- 30ml Vegetable demi-glace
- 30ml Mascarpone
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Zester
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
11 g
Sodium
740 mg
Total Carb
83 g
Sugars
13 g
Protein
20 g
Fibre
11 g
Preparation
Mise en place
Halve, peel and mince the shallot. Mince the garlic. Roughly chop the parsley leaves and stems. Zest and juice the lemon.
Start the orzotto
In a medium pot, heat a drizzle of oil on medium-high. Add the shallot and sauté, 1 to 2 min., until fragrant. Add the orzo and sauté, 1 to 2 min., until slightly translucent. Add the demi-glace, 2 cups water (4 cups for 4 portions), ⅔ of the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 9 to 10 min. (12 to 14 min. for 4 portions), until most of the liquid has been absorbed. If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Sauté the broccoli
Meanwhile, in a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender. Add the lemon juice, parsley, remaining spices and S&P; toss well.
Finish the orzotto
To the pot of orzotto, add the peas, mascarpone and 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the orzotto between your bowls. Top with the broccoli. Garnish with the lemon zest (start with ½). Bon appétit!
