QUICK HERB AND TOMATO ORZOTTO

Name: QUICK HERB AND TOMATO ORZOTTO
Cook time: 15 min
Total time: 15 min
Cuisine: Italian, European, Mediterranean
Ingredients: 100g dried orzo; 4 cherry tomatoes, on the vine if possible; salt; black pepper; 1/2 tbsp coconut oil; 1/4 leek, trimmed, washed and finely sliced; 1 clove garlic, finely chopped; 1 X 240g skinless chicken breast fillet, sliced into 1cm strips; 1 1/2 tbsp tomato puree; 100ml chicken stock; handful of basil, roughly chopped; handful of chives, roughly chopped; handful of parsley, roughly chopped; juice of 1/2 lemon

8 steps

Cook:15min

Okay, so I'm cheating a bit here as I'm not using risotto rice; I'm using orzo pasta. That's why I call it an 'orzotto'. It's quicker than risotto and in my opinion tastes better. #Win.

Updated at: Wed, 16 Aug 2023 16:22:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories780.9 kcal (39%)

Total Fat21.8 g (31%)

Carbs75.9 g (29%)

Sugars12.7 g (14%)

Protein72.5 g (145%)

Sodium1157 mg (58%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

100gdried orzo

4cherry tomatoes

on the vine if possible

salt

black pepper

½ Tbspcoconut oil

0.25leek

trimmed, washed and finely sliced

1clove garlic

finely chopped

1 x 240gskinless chicken breast fillet

sliced into 1 c m strips

1 ½ Tbsptomato puree

100mlchicken stock

0.5juice of lemon

Instructions

Step 1

Put a saucepan of water on to boil and preheat your grill to maximum.

Step 2

As soon as the water comes to the boil, dump in the orzo and cook for 6 minutes - you're not fully cooking it through just yet. Scoop out and retain about 3 tablespoons of the cooking water and then drain the semi-cooked pasta in a sieve and leave to one side until ready to use.

Step 3

Lay the tomatoes on a baking tray, sprinkle with a little salt and pepper and cook under the hot grill for 5 minutes. Turn off the heat and leave the tomatoes to keep warm.

Step 4

Melt the coconut oil in a large saucepan over a high heat. Add the leek, garlic and chicken and cook, stirring regularly, for 3 minutes. Squeeze in the tomato puree and continue frying, stirring regularly, for 1 minute, then pour in the chicken stock and bring up to the boil.

Step 5

Now add your orzo to the pan with the chicken, along with the saved cooking water. Give the whole lot a stir, clamp on a lid, turn the heat down to medium and cook for 4 minutes.

Step 6

Take the lid off and give the mix a stir – the pasta and chicken should both be cooked through by now. Check the chicken is cooked by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Step 7

Stir in the chopped herbs and lemon juice along with a good pinch of salt and pepper.

Step 8

Serve up your orzotto topped with the grilled tomatoes.