Informations supplémentaires
35 min.
|
531 kcal
|
easy
|
|
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