Orzo with mushrooms, courgette and burrata
Recipe for easy vegetarian orzo with creamy burrata, courgette and mushrooms.
Servings 4 servings
Calories 604kcal
Ingredients
- 1 courgette, halved and sliced
- 250 g mushrooms, sliced
- 1 onion, finely chopped
- 50 g sun-dried tomatoes, roughly chopped
- 3 cloves garlic, grated or crushed
- 400 g orzo
- 900-1000 ml vegetable stock
- 3 tbsp mascarpone - or 100 ml cream
- 100 g Parmesan, finely grated
- 100 g spinach
- Oil
- Salt and freshly ground pepper.
To serve
- 1-2 burrata
- Olive oil
- Chilli flakes (optional)
- Finely chopped parsley or basil (optional)
Instructions
- Heat a splash of oil in a frying pan and fry the courgette over a fairly high heat until the pieces are lightly browned. Season with salt and freshly ground pepper - and set aside on a plate.
- In the same pan, fry the mushrooms until golden - add a little more oil if needed.
- Add the onion, garlic and sun-dried tomatoes and fry until the onion is translucent.
- Add the orzo and 600 ml of the stock and let it cook over a low heat, stirring.Cook it as you would a risotto. Stir regularly and keep adding more stock a little at a time.
- When the orzo is almost tender, after about 15 minutes, add the mascarpone or cream - and the Parmesan. Stir until the Parmesan has melted into the dish.
- Finally, fold in the spinach until it wilts, add the courgette and season to taste with salt and freshly ground pepper.
- Tear open the burrata on top, drizzle with a little olive oil and, if you like, sprinkle with a few chilli flakes, freshly ground pepper and some chopped fresh herbs.
Nutrition
Calories: 604kcal | Carbohydrates: 93g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 1354mg | Potassium: 1184mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3386IU | Vitamin C: 24mg | Calcium: 390mg | Iron: 4mg