Cheesy Chorizo Orzotto
with Tomatoes and Spinach
If you’ve never tried making orzotto (that’s cooking pasta risotto-style), you’re in for a treat. In this recipe, orzo pasta is boiled in just enough water to cover, so that the cooking liquid reduces into a sauce that clings to each grain (that also means no draining!). It’s the perfect pasta base for adventurous add-ins, like paprika-laced chorizo, tangy tomatoes, hearty spinach, and a cheese duo of mozzarella and Parmesan.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 clove
Garlic
4 ounce
Grape Tomatoes
¼ ounce
Thyme
1 tablespoon
Tomato Paste
6 ounce
Fresh Pork Chorizo
6 ounce
Orzo Pasta
(Contains Wheat)
1 unit
Veggie Stock Concentrate
½ cup
Mozzarella Cheese
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
5 ounce
Spinach
Not included in your delivery
2 teaspoon
Olive Oil
¼ unit
Sugar
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and dice onion. Mince or grate garlic. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems.
Bring 2½ cups water to a boil in a large pot. Meanwhile, heat a drizzle of olive oil in another large pot over medium heat. Add onion and garlic. Cook, stirring, until softened, about 3 minutes. Season with salt and pepper.
Increase heat to medium high and add thyme, 1 TBSP tomato paste (we sent more), ¼ tsp sugar, and chorizo to pot with aromatics. Break up meat into pieces with a spatula or wooden spoon. Cook until chorizo is just starting to brown, 4-5 minutes.
While chorizo cooks, toss tomatoes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until beginning to burst, about 10 minutes.
Meanwhile, add orzo to pot with chorizo and stir to combine. Add boiling water and stock concentrate and bring to a simmer. Let bubble until orzo is al dente, about 12 minutes, stirring frequently. TIP: If liquid evaporates before orzo is done, add water ¼ cup at a time and continue cooking.
Once orzo is al dente, stir mozzarella, tomatoes, and half the Parmesan into pot. Lay spinach on top and cover. Remove from heat and let sit 3 minutes to allow spinach to steam. Stir spinach into orzo mixture. Divide between plates and sprinkle with remaining Parmesan.
