Swiss Orzotto with Portobello, Leeks & Emmental
Lemony Zucchini Bâtonnets
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Orzotto softens the heart with every cheesy, buttery mouthful. The grain-shaped pasta swirls around with sautéed portobello mushroom and sliced leeks, while grated Emmental provides Swiss opulence. Chef it up with zucchini bâtonnets finished in lemon and panko crumbs.
We will send you:
- 75g Sliced leeks
- 4 Garlic cloves
- 1 Lemon
- 2 Green zucchini
- 1 Portobello mushroom
- 30g Panko
- 140g Orzo
- 30ml Vegetable demi-glace
- 50g Grated Emmental
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pot
Zester
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
6 g
Sodium
570 mg
Total Carb
81 g
Sugars
9 g
Protein
21 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- Remove the stem from the mushroom; halve and thinly slice crosswise.
- Mince the garlic.
- Zest and juice the lemon.
- In a small bowl, combine the panko, lemon zest, ¼ of the garlic, a drizzle of oil and S&P.
Start the orzotto
- In a large pot, heat a drizzle of oil on medium-high.
- Add the mushroom and sauté, 3 to 4 min., until nicely browned.
- Add the orzo, leeks, remaining garlic and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the demi-glace, 2 ¼ cups water (double for 4 portions), ¾ of the spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
Roast the zucchini & panko
- On a lined sheet pan, toss the zucchini with a drizzle of oil, the remaining spices and S&P.
- Roast, 4 min., until partially cooked.
- Remove from the oven, flip and add the panko. Roast, 3 to 4 min., until the zucchini is tender and the panko is golden and crispy.
- Drizzle the zucchini with ½ the lemon juice.
Finish the orzotto
- To the pot, add the cheese, remaining lemon juice and 2 tbsp butter (double for 4 portions).
- If the orzotto seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the orzotto between your bowls.
- Top with the zucchini.
- Garnish with the panko. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
