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Creamy Asparagus and Spinach Orzotto
with Goat Cheese and Almonds
This orzo is silky and flavourful, like a risotto. Topped with asparagus, creamy goat cheese and bright spinach, this orzotto is just what you've been looking for on a rainy spring day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Orzo
(Contains Wheat)
56 g
Yellow Onion
227 g
Asparagus
28 g
Goat Cheese
(Contains Milk)
113 g
Baby Spinach
2 unit
Garlic, cloves
56 mL
Cream
(Contains Milk)
28 g
Almonds, sliced
(Contains Tree nuts)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, trim and discard the bottom 1 inch from asparagus, then cut into 1-inch pieces.Peel, then mince or grate garlic.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 tbsp (2 tbsp) butter to the same pan (used in step 3), then swirl the pan to melt.Add onions. Cook, stirring, until softened, 3-4 min.Add garlic and sprinkle over Cream Sauce Spice Blend. Cook, until garlic is fragrant and spices cover veggies, 1 min. Season with salt and pepper.
Add cream, reserved pasta water, asparagus and half the goat cheese. Cook, stirring often, until slightly thickened, 3-4 min.Stir in orzo and spinach. Stir until spinach is wilted, 1-2 min. Season with salt and pepper.Remove the pan from heat.
Divide asparagus and spinach orzotto between plates. Sprinkle with remaining goat cheese and almonds.
