Orzotto with Tenderstem Royale®
10 mins preparation
20 mins cooking
2 as a main with leftovers or 4 as a starter
In this dish, the creamy texture of the orzo with blue cheese perfectly complements the buttery Tenderstem Royale®. With crunch from the pine nuts and a citrus kick from lemon juice, this is a firm favourite for weeknight dinners but smart enough to serve for guests too.
- 2 Garlic cloves, finely chopped
- 2 Shallots, peeled and finely chopped
- 250g Orzo
- 500ml Vegetable stock
- 1 tablespoon Olive oil
- 180g Tenderstem Royale®
- 50g Pine nuts
- 100g Blue cheese, crumbled
- 1/2 Lemon juice and zest
- 100g Rocket, roughly choped
- • Freshly ground black pepper and sea salt to taste Extra virgin olive oil
- Preheat the oven to 180°C fan/200°C. Mix the garlic, shallots, orzo and vegetable stock in a roasting tin. Rub the Tenderstem Royale® with the olive oil, then arrange in a single layer over the orzo. Scatter with the pine nuts, then transfer to the oven to bake for 20 minutes.
- Once baked, remove the Tenderstem RoyaleÒ from the roasting tin. Add the remaining ingredients to the roasting tin, gently mixing in the crumbled blue cheese, lemon juice and chopped rocket along with a good glug of extra virgin olive oil. Taste and adjust the lemon juice and salt as needed, season with freshly ground black pepper, then transfer to serving plates and scatter over the roasted Tenderstem Royale®.
TOP TIP: as with all dishes, do taste and adjust the texture and seasoning on the orzo before serving – if it looks a bit dry, add a little more oil and vegetable stock, if the flavour needs pepping up, add more lemon juice – it’s all down to individual taste. This is excellent served cold – save leftovers and have it the next day for lunch.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.