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Summer tomato orzotto

14 INGREDIENTS • 7 STEPS • 25MIN

Summer tomato orzotto

Recipe
5.0
2 ratings
This risotto-style recipe uses orzo instead of rice and is filled with summer flavour thanks to our juicy best-in-season tomatoes.
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This risotto-style recipe uses orzo instead of rice and is filled with summer flavour thanks to our juicy best-in-season tomatoes.
author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
25MIN
Total time
Ingredients
Servings
4
us / metric
1 tbsp
olive oil
2
shallots, finely chopped
2 cloves
M&S Remarksable Value garlic, crushed
360 g
M&S Collection piccolo vine tomatoes, halved
220 g
M&S Collection capella vine tomatoes, halved
2 tbsp
M&S semi dried cherry tomatoes, drained, roughly chopped
500 ml
vegetable stock
320 g
M&S risoni orzo pasta
1 handful
M&S rosemary leaves, chopped
1 tbsp
M&S unsalted British butter
1 tsp
balsamic vinegar
2 tbsp
mascarpone
2 tbsp
parmesan, grated
or Pecorino
1 handful
basil, shredded
Nutrition per serving
VIEW ALL
Calories
425kcal
Fat
15.1 g
Saturates
7.4 g
Sugars
13.2 g
Salt
454.7 mg
Love This Recipe?
Add to plan
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Summer tomato orzotto
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author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Heat the olive oil (1 tbsp) in a large frying pan over a medium heat. Fry the shallots (2) for a few minutes until softened and then add the garlic (2 cloves), Piccolo vine tomatoes (360 g), capella vine tomatoes (220 g) and semi dried tomatoes (2 tbsp). Cook for 5 minutes until the tomatoes have softened.
step 2
Heat the vegetabe stock (500 ml) in a saucepan over a low heat.
step 3
Add the orzo (320 g) and a large knob of butter (1 tbsp) to the pan with the tomatoes. Cook for a further two minutes, stirring constantly.
step 4
Add the vegetable stock and rosemary leaves (1 handful) and bring to a simmer. Reduce the heat.
step 5
Cook until the orzo absorbs the liquid and the orzo is cooked. If the pan is looking a little dry and the orzo is not finished cooking, add some water.
step 6
Take the orzo off the heat and add the balsamic vinegar (1 tsp) and mascarpone (2 tbsp). Season to taste.
step 7
Serve topped with the parmesan (2 tbsp) and basil (1 handful).
step 7 Serve topped with the parmesan (2 tbsp) and basil (1 handful).
Tags
Dinner
Summer
Vegetarian
Quick and easy
Pasta
Tomatoes
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