Tomato Mascarpone Orzotto
This creamy tomato orzotto is made in one pot with cupboard staples and a spoonful of mascarpone. Ready in 35 minutes and perfect for meal prep.
Servings: 5
Calories: 502kcal
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 4 garlic cloves minced
- 7 tbsp tomato purée
- 1 tsp honey
- 500 g orzo
- 1.4 litres chicken or vegetable stock
- 90 g mascarpone
- Juice of half a lemon
- salt and pepper to taste
To serve
- fresh parsley finely chopped
- chilli flakes optional
Instructions
- Heat the olive oil in a large, deep pan over a medium heat. Add the onion and cook for 5 minutes until soft and translucent.
- Add the garlic and cook for 1 more minute until fragrant.
- Stir in the tomato purée and honey and cook for 2 minutes, stirring often, until the purée darkens slightly.
- Add the orzo and stir to coat it in the tomato mixture.
- Pour in 1.2 litres of the stock, bring to the boil, then reduce to a simmer. Cook for 12 to 15 minutes, stirring often so the orzo doesn't stick, until it's tender and most of the stock is absorbed. Add the remaining stock a splash at a time if it starts to look dry.
- Take the pan off the heat and stir through the mascarpone until creamy. Add the juice of half a lemon and season with salt and pepper.
- Divide between bowls or meal prep containers and finish with fresh parsley and chilli flakes, if using.
Notes
• Cook the purée out. Give it a full 2 minutes, stirring often, until it darkens slightly. That's where the flavour comes from.
• Stir often. Orzo loves to stick, so use a deep, heavy pan and keep it at a gentle simmer.
• Hold back the last of the stock. Start with 1.2 litres and only add the remaining 200ml if it looks dry. Adding chicken: If you want to add chicken like I did in my meal prep reel, cut 400g chicken breast into bite-sized pieces and toss with 1 tsp olive oil, 1 tsp garlic granules, 1 tsp dried parsley, salt and pepper. Air fry at 200°C for 12 minutes, shaking halfway, until cooked through with no pink in the middle. Serve on top of the orzotto. With chicken, each serving is approx. 597 kcal, 34g protein, 83g carbs and 15g fat.
• Stir often. Orzo loves to stick, so use a deep, heavy pan and keep it at a gentle simmer.
• Hold back the last of the stock. Start with 1.2 litres and only add the remaining 200ml if it looks dry. Adding chicken: If you want to add chicken like I did in my meal prep reel, cut 400g chicken breast into bite-sized pieces and toss with 1 tsp olive oil, 1 tsp garlic granules, 1 tsp dried parsley, salt and pepper. Air fry at 200°C for 12 minutes, shaking halfway, until cooked through with no pink in the middle. Serve on top of the orzotto. With chicken, each serving is approx. 597 kcal, 34g protein, 83g carbs and 15g fat.
Nutrition
Calories: 502kcal | Carbohydrates: 82g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Fiber: 4.5g | Sugar: 9g