Orzo Risotto with Mozzarella, Chorizo and Roast Cherry Tomatoes | Recipe

You’ll pleased to know that an Orzo Risotto is a very simple thing to make, and I think a lot less complex than a normal rice risotto. None of the adding liquid by the ladle-full, you can put it all in at once and less stirring. The same as usual towards the end though, just to stop it from sticking. I really do hope you enjoy this if you make it!

Orzo Risotto

with Mozzarella, Chorizo and Roast Cherry Tomatoes

 Course Main Course

 Cuisine Italian

 Servings 2

Ingredients

  • 1 Onion chopped
  • 2 Garlic Cloves crushed
  • 1 punnet Cherry Tomatoes
  • 30 g Tomato Puree
  • 1 pack s Chorizo bits (~80g)
  • 180 g Orzo
  • Vegetable Stock Pot
  • 2 large balls of Mozzarella torn up
  • 25 g Parmesan Cheese
  • Parmesan Cheese
  • 2 handfuls Baby Spinach

Instructions

  1. Preheat your oven to 200°C. Prep your ingredients.
  2. Pop the tomatoes on a baking tray, season with salt and black pepper. Roast on the top shelf of your oven for 10 mins. When done, remove from the oven and set aside.
  3. Pop the kettle on to boil. Heat a splash of oil in a large saucepan on medium heat. Add the onion and season with a pinch of salt and a grind of black pepper. Cook until soft, 5 mins. Next add the garlic, thyme, tomato purée and chorizo to the pan. Give everything a good stir. Cook for another 2 mins. Add the orzo to the pan and stir again so it gets a good coating of all the other ingredients.
  4. Add the 400ml boiling water to the pan along with the vegetable stock pot. Stir to dissolve the stock pot. Simmer until the liquid has been absorbed and the orzo is tender, 8-9 mins. TIP: Stir occasionally to ensure nothing sticks to the bottom of the pan. If the liquid is all absorbed before the orzo is cooked, add another splash of water and give it a couple more mins.
  5. When the orzo is ready, take the pan off the heat, add the mozzarella, half the parmesan and the roasted tomatoes. Stir gently. Add the baby spinach on top and pop a lid on the pan so the spinach wilts, 3-4 mins. Stir it in too.
  6. Serve your orzo risotto in bowls with the remaining parmesan sprinkled on top. Enjoy!

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