By Maya Pimentel Shanmugam
Gochujang Orzotto
7 steps
Prep:2minCook:18min
Inspired by my love of Nigel Slater's orzo recipe from "Greenfeast: Autumn, Winter" and creamy gochujang pasta.
An easy, weekday one-pot meal using pantry ingredients!
Updated at: Wed, 16 Aug 2023 20:36:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
28
High
Nutrition per serving
Calories545.2 kcal (27%)
Total Fat28.5 g (41%)
Carbs60.3 g (23%)
Sugars17.4 g (19%)
Protein14.7 g (29%)
Sodium1119.8 mg (56%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Melt butter in a pot heated to medium heat.
butter2 TbspStep 2
Add sliced garlic. Fry until lightly colored and fragrant.
garlic cloves4 Step 3
Add in the gochujang paste. Stir until it dissolves. Let cook until the mixture has combined and the butter has turned red.
gochujang paste2 TbspStep 4
Turn up the heat. Add the broth, milk, tomato sauce, and orzo to the pot. Stirring occasionally, wait for the mixture to boil before reducing it to a simmer.
orzo1 cup
broth1 ½ cup
milk¾ cup
tomato-based pasta sauce½ cupStep 5
Stir constantly so the orzo does not burn or stick to the pan, until the pasta is soft and the sauce has thickened, about fifteen minutes.
Step 6
Reduce heat to low. Stir in the cream cheese (or grated cheese) until incorporated. Add cracked pepper to taste. Adjust seasoning as needed.
black pepperStep 7
Plate and garnish with grated parmesan.
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