Creamy Lemon Orzotto
with chestnut mushrooms, pecorino & fresh herbs
There is a special ingredient in your box! Pecorino is an Italian sheep's cheese, similar to Parmigiano Reggiano, but it's aged for a shorter period of time and therefore has a more mild flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
250 g
Chestnut mushrooms
5 g
Fresh tarragon & chervil
¼ piece
Lemon
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
20 g
Grated Pecorino DOP
(Contains Milk)
50 g
Cream cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Cut the onion into eight rounds. Clean the chestnut mushrooms with kitchen paper and then slice. Finely chop the chervil and roughly chop the tarragon. Zest and juice the lemon.
Heat a drizzle of olive oil in a large frying pan over medium heat and fry the onion for 9 - 11 minutes until golden-brown and soft. Stir in the chestnut mushrooms and fry for 5 - 7 more minutes until browned. Season to taste with salt and pepper.
In the meantime, heat a clean pot or saucepan over medium-high heat and toast the orzo for 1 minute. Add the stock, reduce the heat and boil the orzo for 12 minutes, covered, until the stock has been absorbed. Drain if necessary and fluff through the orzo with a fork, then set aside.
Meanwhile, in a small bowl combine the cream cheese with the pecorino, along with (per person) a quarter teaspoon of lemon zest and half a teaspoon of lemon juice. Season generously with salt and pepper.
Transfer the orzotto to the mushrooms, along with half of the lemon cream cheese. Drizzle with olive oil and mix well to combine. Stir in some chervil and tarragon as preferred, keeping the rest aside to use as garnish (see Tip).
Tip: chervil and tarragon are acquired tastes, so be sure to taste before you add them.
Serve the orzotto on plates and top with the rest of the lemon cream cheese. Finish with the rest of the fresh herbs along with the remaining lemon zest and juice as preferred.