Creamy Lemony Orzotto

with Asparagus, Spinach and Tarragon

20 minutes

Ingredients

Lemon

1 unit(s)

Vegetable Stock Paste

10 grams

Water for the Orzo

125 milliliter(s)

Baby Spinach

100 grams

Orzo Pasta

180 grams

Walnuts

20 grams

Asparagus Bundles

100 grams

Tarragon

0.5 bunch(es)

Creme Fraiche

75 grams

Grated Hard Italian Style Cheese

40 grams

Leek

1 unit(s)

Garlic Clove

1 unit(s)

Utensils

Saucepan
Garlic Press

Nutritional Information

Per Serving

Energy (kJ):

2661 kJ

Energy (kcal):

636 kcal

Fat:

26 g

of which saturates:

12 g

Carbohydrate:

73 g

of which sugars:

11 g

Protein:

26 g

Salt:

1 g

Per 100g

Energy (kJ):

654 kJ

Energy (kcal):

156 kcal

Fat:

6.39 g

of which saturates:

2.95 g

Carbohydrate:

17.94 g

of which sugars:

2.70 g

Protein:

6.39 g

Salt:

0.25 g

Instructions

Step 1

a) Bring a large saucepan of water to the boil 0.5 tsp of salt for the orzo. b) Trim the asparagus and chop into thirds widthways. c) Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. d) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).e) Peel and grate the garlic (or use a garlic press). f) Zest and halve the lemon.

Step 2

a) Once the pan of water is boiling, add the orzo, reduce the heat to medium and cook until just tender, 10-12 mins. b) Add the asparagus for the final 3 mins of cooking.

Step 3

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the sliced leek and cook, stirring, until soft, 4-5 mins. b) Add the garlic and cook, stirring, for 1 min. c) Add the water (see ingredients for amounts), and vegetable stock paste. Stir to combine, lower the heat and simmer until reduced by half, 2 mins.

Step 4

a) When the orzo and asparagus are done, allow it to drain really well. b) Add the orzo and asparagus to the leek pan, stir it through then add the spinach. Keep stirring until the spinach has wilted and piping hot, 1-2 mins.

Step 5

a) Now stir in the creme fraiche, grated hard Italian style cheese, lemon zest and a squeeze of lemon juice, continuously stir. TIP: The more you stir, the creamier the orzo will become! b) Cook for another 2 mins then remove the pan from the heat. c) Stir the chopped tarragon through the orzo. TIP: Only use a bit if you don't love the flavour. d) Taste and season with salt and pepper and add more lemon juice if you like.

Step 6

a) Roughly chop the walnuts. b) Divide the orzotto between your bowls and top with the walnuts. Enjoy!