Cheesy Tomato, Chorizo and Mozzarella Orzo Risotto

Nutrition per serving

Calories1,160 kcal
Protein56 g
Carbs136.8 g
Fats42.9 g
Saturated Fat15.4 g
Monounsaturated Fat19.9 g
Polyunsaturated Fat3 g
Sugars12.7 g
Fiber21.2 g
Sodium2,128 mg

Ingredients

Onion
Garlic
Cherry Tomatoes
Dried Thyme
Tomato Puree
Chorizo
Orzo
Vegetable Stock Cube
Mozzarella Cheese (whole milk)
Parmesan Cheese
Baby Spinach
Olive Oil
Sugars, granulated
1. Preheat the oven to 200 C (392 F)

2. Peel/slice the onion into half-moon shapes.

3. Peel/chop the garlic.

4. Halve the cherry tomatoes.

5. Remove the thyme leaves from the sprig.

6. Boil some water in a kettle.

7. In a saucepan, heat ½ a tbsp of oil over medium heat. Add the onion, garlic with a pinch of salt and pepper and cook for about 3 minutes until softened.

8. Lightly coat the tomatoes in 1/4 a tbsp of olive oil. Place the tomatoes onto a baking tray and sprinkle over a pinch of salt and pepper and roast in the oven for 10 minutes.  Once cooked, remove the tray from the oven and set aside.

9. Add the thyme leaves to the onion/garlic mixture with the tomato purée, chorizo and a pinch of sugar. Stir everything together to combine and cook for a few minutes.

10. Stir in the orzo to coat, then add 300ml of boiled water with the stock pot and gently stir to dissolve the stock. Gently simmer for about 7-8 minutes until the liquid has absorbed and the orzo is al dente.  Stir the mixture a few times while cooking.

11. Meanwhile, tear the mozzarella into bite-sized pieces and grate the Parmesan.

12. When the orzo is cooked, remove the pan from heat and add the tomatoes with the mozzarella and half the grated Parmesan and stir everything together to combine. Add the spinach, cover with a lid and leave for 3 minutes to wilt the spinach, then stir into the mixture.

13. Serve in a bowl with the remaining Parmesan and olive oil sprinkled over the top.