Creamy Endive Orzotto
with ham & cheese
When cooking the endive, add a little honey or brown sugar - it balances out the bitterness nicely.
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
½ piece
Garlic
1.5 piece
Endive
4 slice
Ham
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
50 g
Cooking cream
(Contains Milk)
25 g
Grated Gouda
(Contains Milk)
Not included in your delivery
175 milliliters
Low sodium chicken stock
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Chop the onion and crush or mince the garlic. Cut off the base of the endive and discard. Cut the endive in half, then remove and discard the tough core. Chop the endive into thin strips and set aside a small amount to use later as garnish if preferred.
Did you know... endive is very nutritious; it's rich in calcium (for bones and teeth), potassium (for blood pressure) and fibre (for gut health and immunity).
Melt the butter in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 minutes, then stir in the rest of the endive. Cover with the lid and allow to stew for 8 - 10 minutes or until soft, stirring occasionally (see Tip).
Tip: if the endive is too bitter, stir in a light drizzle of honey as preferred.
Meanwhile, prepare the stock and dice the ham. Heat a clean frying pan over medium-high heat and fry the ham for 7 - 9 minutes until evenly browned.
Transfer the orzo to the endive and mix well to combine, then add the cream and the stock. Mix well and allow to simmer gently for 10 - 12 minutes, covered. Stir every so often, adding some extra water if necessary so as to prevent the orzo from sticking to the pan.
Stir the ham into the orzotto, along with three quarters of the cheese. Mix well to combine and cook for 2 more minutes. Season to taste with salt and pepper.
Serve the orzotto on deep plates and garnish with the rest of the grated cheese. Top with the reserved endive as preferred.