Spicy orzo with ’nduja, fresh tomatoes and burrata
Recipe for creamy, spicy orzo with burrata and fresh tomatoes
Servings 4 people
Calories 672kcal
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 400 g cherry tomatoes, halved
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp tomato purée
- 2 tbsp ’nduja
- 150 ml white wine (can be replaced with stock)
- 400 g orzo
- 700-800 ml stock - chicken or vegetable
- 5 sprigs fresh basil, chopped
- 40 g Parmesan, finely grated
- Salt and freshly ground black pepper
- Olive oil
To serve
- 2 burrata
- A little extra ’nduja for the top, melted (optional)
- Chopped fresh basil
- Olive oil
Instructions
- Heat a frying pan and cook the onion in a splash of olive oil until soft and translucent.
- Add the garlic and tomatoes and fry until the tomatoes are just starting to soften.
- Stir in the tomato purée, ’nduja and dried herbs and heat through thoroughly.
- Pour in the white wine and let it reduce before adding the orzo and stock. Cook the orzo over a medium heat until al dente - stirring as you go. I like to add the stock in 3-4 batches - a little like a risotto, so I can control the consistency better.
- Finally, stir in the basil and Parmesan, season with salt and freshly ground black pepper - and adjust the consistency with more stock if needed. It should be soft and creamy.
- Open the burrata and spread them over the top, then drizzle with a little melted ’nduja or good olive oil, if you like - and finish with chopped basil.
Nutrition
Calories: 672kcal | Carbohydrates: 85g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 948mg | Potassium: 709mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1184IU | Vitamin C: 27mg | Calcium: 511mg | Iron: 3mg