leek orzotto with asparagus

Name: leek orzotto with asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 300g orzo; 750ml vegetable stock; 2 leeks, thinly sliced; 400g asparagus, trimmed and halved; 1 tablespoon olive oil; 1 teaspoon sea salt; Freshly ground black pepper; 1lemon, zest and juice; 40g hazelnuts; 100g rocket, roughly chopped; 1-2 tablespoons olive oil

3 steps

Prep:10minCook:20min

Updated at: Wed, 16 Aug 2023 15:56:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories418.4 kcal (21%)

Total Fat18.1 g (26%)

Carbs55.8 g (21%)

Sugars9 g (10%)

Protein13.6 g (27%)

Sodium1007.3 mg (50%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gorzo

750mlvegetable stock

2leeks

thinly sliced

400gasparagus

trimmed and halved

1 tablespoonolive oil

1 teaspoonsea salt

freshly ground black pepper

1lemon

zest and juice

40ghazelnuts

100grocket

roughly chopped

1 tablespoonsolive oil

Instructions

Step 1

Preheat the oven to 180°C fan/200°C/ gas 6. Mix the orzo and vegetable stock in a roasting tin. Rub the leeks and asparagus with the olive oil, salt, black pepper and lemon zest, then scatter all Over the orzo along with the hazelnuts.

Step 2

Transfer to the oven for 20 minutes, then stir through the chopped rocket, Iemon juice and olive oil. Season as needed with salt, pepper and more lemon juice to taste, then serve hot.

Step 3

Note: This dish, ike most, lives or dies by the seasoning you add at the end - taste and adjust the lemon and salt to your taste until it's just perfect.