The whole family loves this recipe. My only problem with it is that there is never enough for all the seconds asked for!!
1 Small Onion
2 tsp Olive Oil
2 Cloves Garlic, pressed
200g uncooked Dried Orzo Pasta (I use Conchigliette as haven’t yet found orzo pasta)
575ml Hot Chicken (or Veg) Stock
100ml Dry White Wine (such as Chardonnay)
100g Sun-dried Tomatoes in oil (drained weight), drained and patted dry
125g Broccoli Florets
40g Parmigian Reggiano Cheese
75g Mascarpone Cheese, at room temperature (drain off any thin liquid if present on top, before use)
Chopped Fresh Parsley to garnish (optional)
1. Finely chop onion on Cutting Board using Food Chopper. Heat olive oil in Executive 24cm Skillet over medium heat 1-2 mins or until hot. Add onion and garlic pressed with Garlic Press; cook 30-45 secs 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 mins or until almost all liquid is absorbed and orzo is just tender. Remove Skillet from heat.
2. Meanwhile, fill Executive 2.8 Litre Saucepan about one-third full with water; cover and bring to the boil over medium heat. Cut sun-dried tomatoes into thin strips using Professional Shears and cut broccoli into small (bite-sized) florist using Utility Knife; set aside. Grate Parmigiano Reggiano cheese using Microplane Grater, set aside.
3. During last 5 mins 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 mins or until hot, stirring halfway through.
4. 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.
Per Serving: Energy 1461kg/ 351kcal; Protein 8.7g; Carbohydrate 21g; Sugars 2.2g; Fat 24.6g; Saturated Fat 8g; Fibre 1.1g; Salt 1.3g;
Independent Director for The Pampered Chef