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Easy prep

Crispy Leek Orzotto

with Mascarpone & Roasted Brussels Sprouts

Cooking time

20 minutes




620 /serving

Think nothing can top the flavour and texture of risotto? You’ll think twice after having tasted this decadent orzotto! It takes only twenty minutes to cook a pot of zested orzo to al dente goodness, stir in creamy mascarpone cheese and top with toasted hazelnuts and crisped golden leeks. Serve with a side of tender roasted Brussels sprouts to prove that you don’t need a special occasion to prepare and enjoy a delicious homemade meal.

We will send you:

  • 15ml Minced garlic
  • 100g Sliced leeks
  • 1 Lemon
  • 200g Halved Brussels sprouts
  • 100g Diced celery
  • 142g Orzo
  • 24g Vegetable demi-glace
  • 28g Hazelnuts
  • 30ml Mascarpone
  • 3g Leek orzotto spice blend (dried chives, dried basil, sea salt, black pepper)

  • You will need:

    Medium pot
    Sheet pan
    Slotted Spoon
    Olive oil
    Salt & pepper
    Parchment paper
    Large pan
    Total Fat
    27 g
    Saturated Fat
    5 g
    680 mg
    Total Carbs
    81 g
    9 g
    17 g
    13 g
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    Roast the Brussels sprouts
    Preheat the oven to 450°F. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ½ the spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, turning halfway through, 15 to 18 minutes, until the Brussels sprouts are tender when pierced with a fork. Remove from the oven and set aside.
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    Start the orzotto
    Zest and juice the lemon. In a medium pot, heat a drizzle of olive oil on medium. Add the celery, garlic and as much of the lemon zest as you’d like. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the orzo, demi-glace and 2 ½ cups of water (double for 4 portions); season with S&P. Bring to a boil; reduce the heat to a simmer and cook, stirring occasionally, 13 to 15 minutes, until most of the liquid has been absorbed and the orzo is al dente (still slightly firm to the bite); season with the remaining spice blend.
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    Toast the hazelnuts
    While the orzotto cooks, heat a large dry pan on medium. Add the hazelnuts and toast, 3 to 5 minutes, until fragrant and lightly browned. Transfer to a cutting board and roughly chop. 
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    Cook the leeks
    In the same pan, heat a thin layer of oil on medium-high. Add the leeks and cook, 3 to 5 minutes, stirring occasionally, until golden brown and crispy. Using a slotted spoon, carefully transfer the crispy leeks to a paper towel-lined plate; season immediately with S&P.
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    Finish & serve
    To the pot of orzotto, add the mascarpone and as much of the lemon juice as you’d like; stir to combine thoroughly. Divide the finished orzotto between your plates. Top with the crispy leeks and toasted hazelnuts. Serve the roasted Brussels sprouts on the side. Bon appétit!