The Pampered Chef ®
Creamy Broccoli & Sun-Dried Tomato Orzotto
1 small onion
2 teaspoons olive oil
2 cloves garlic, pressed
200 g uncooked dried orzo pasta
575 ml hot chicken stock
100 ml dry white wine (such as Chardonnay)
100 g sun-dried tomatoes in oil (drained weight), drained and patted dry
125 g broccoli florets
40 g Parmigiano Reggiano cheese
75 g mascarpone cheese, at room temperature (drain off any thin liquid if present on top, before use)
Chopped fresh parsley, to garnish (optional)
Finely chop onion on Cutting Board using Food Chopper. Heat olive oil in Executive 24-cm Skillet over medium heat 1–2 minutes or until hot. Add onion and garlic pressed with Garlic Press; cook 30–45 seconds or until tender but not browned. Remove Skillet from heat; stir in orzo, stock and wine using Bamboo Spatula. Return Skillet to heat; bring to the boil over medium-high heat, uncovered, stirring occasionally. Reduce to a gentle simmer; cook, uncovered, 12–14 minutes or until almost all liquid is absorbed and orzo is just tender. Remove Skillet from heat.
Meanwhile, fill Executive 2.8-Litre Saucepan about one-third full with water; cover and bring to the boil over medium-high heat. Cut sun-dried tomatoes into thin strips using Professional Shears and cut broccoli into small (bite-size) florets using Utility Knife; set aside. Grate Parmigiano Reggiano cheese using Microplane® Adjustable Grater; set aside.
During last 5 minutes of orzotto cooking time, add broccoli to pan of boiling water; cook, uncovered, about 3 minutes or until tender-crisp. Remove pan from heat; drain broccoli using small Stainless Mesh Colander. Place sun-dried tomatoes in Small Micro-Cooker®; microwave, covered, on HIGH 2 minutes or until hot, stirring halfway through.
Add cheeses to cooked orzo; mix well using Bamboo Spatula. Stir in sun-dried tomatoes and broccoli. Garnish with chopped parsley, if desired; serve immediately.
Yield: Serves 4
Per serving: Energy 1461kJ/351kcal; Protein 8.7g; Carbohydrate 21g; Sugars 2.2g; Fat 24.6g; Saturated Fat 8g; Fibre 1.1g; Salt 1.3g
Cook’s Tip: An addtional 100 ml chicken stock can be substituted for the wine, if desired.
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