Swiss Orzotto with Portobello, Leeks & Emmental
Lemony Zucchini Bâtonnets
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Made with Emmental and lemon for Swiss sensations, this orzotto has it covered with every cheesy, buttery mouthful. The grain-shaped pasta swirls around with sautéed portobello mushroom and sliced leeks. Chef it up with zucchini bâtonnets finished in lemon and panko crumbs.
We will send you:
- 2 Green zucchini
- 75g Sliced leeks
- 1 Lemon
- 1 Portobello mushroom
- 4 Garlic cloves
- 30g Panko
- 30ml Vegetable demi-glace
- 140g Orzo
- 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
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
14 g
Sodium
670 mg
Total Carb
90 g
Sugars
12 g
Protein
22 g
Fibre
8 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 to a 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.
- 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, add the cheese, remaining lemon juice and 2 tbsp butter (double for 4 portions).
- 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!
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