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Spinach and Goat Cheese Orzo Risotto

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Spinach and Goat Cheese Orzo Risotto

with bell pepper, tomato and walnut compote

Informations supplémentaires
35 min. | 531 kcal | easy | Vegetarian | Printable version
1. Setup Cut the bell pepper into very small dices. Cut the tomato into quarters, remove part of its flesh and seeds then cut the skin into small dices. Roughly chop the walnuts. Chop the onion. Chop the spinach or leave it as is. Put the crumbled broth cube in 2 2P | 3 3P cups of water.
2. Cook the onion Heat a drizzle of oil and 1 tbsp. of butter in a large pan over medium-high heat. Cook 3/4 of the onion for 2-3 minutes or until it's translucent. Add salt. Add the orzo and mix well.
3. Add the broth Over medium heat, gradually add the broth, stirring until all the of it is absorbed by the orzo. Add the spinach and 1 2P | 1.5 3P log of goat cheese and mix until the cheese is melted. Adjust the salt and pepper to taste. Add the juice of half a lemon.
4. Cook the vegetables Whilst the orzo cooks in step 3, add a drizzle of oil in a small pan over medium-high heat. Cook the nuts for 2-3 minutes. Add the bell pepper, the remaining onion, the tomato, a pinch of sugar, salt and pepper and cook over medium heat for 4-6 minutes or until the vegetables are slightly stewed. Remove from the heat.
5. Plate your dish Serve the orzotto and garnish with the vegetables and some lemon juice to taste. Bon appétit!
180gOrzo
80gBaby Spinach
1unitGoat Cheese
1unitPepper(s)
1unitTomato(es)
1unitYellow Onion(s)
30gWalnuts
1unitVegetable Broth Cube(s)
0.5unitLemon
What you need pans
531 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 41g
14%
fat 33g
51%
cholesterol 39mg
13%
fiber 4g
16%
protein 21g
saturated 12g
60%
sodium 246mg
10%
sugar 3g
trans 0g