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20 minutes

Premium Mushroom Orzotto

with Champagne-Dressed Baby Greens Salad

Cooking time

20 minutes




750 /serving

Orzotto, like risotto, is always a dish you can sink right into. Adding premium mushrooms creates a festive seasonal feeling: you’ll be sautéing oyster mushrooms with a finishing pat of butter and using dried mushrooms to enhance the earthy flavour. The mini pasta gets pampered even more with a finishing touch of mascarpone cheese. You’ll want to alternate with bites of radish and baby greens salad capped, fittingly, with a champagne vinaigrette.

We will send you:

  • 100g Radishes (or French radishes)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 115g Oyster mushrooms
  • 7g Dried mushrooms (porcini or shiitake)
  • 30ml Champagne vinegar
  • 140g Orzo
  • 30ml Vegetable demi-glace
  • 30ml Mascarpone
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Small pot (or kettle)
Medium pot
Medium pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
49 g
Saturated Fat
18 g
720 mg
Total Carb
65 g
7 g
14 g
6 g
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Mise en place
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the dried mushrooms and boiling water; set aside for 10 min. to rehydrate. Thinly slice the radishes. Tear the fresh mushrooms into bite-size pieces.
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Start the orzotto
In a medium pot, heat a drizzle of oil on medium-high. Toast the orzo, 1 to 2 min., until fragrant. Add the demi-glace, rehydrated mushrooms and liquid, 1 ¼ cups water (2 ¼ cups for 4 portions), ⅓ of the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 9 to 10 min. (12 to 14 min. for 4 portions), until most of the liquid has been absorbed. If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
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Sauté the fresh mushrooms
Meanwhile, in a medium pan, heat a generous drizzle of oil on medium-high. Sauté the fresh mushrooms, 3 to 5 min., until beginning to brown. Add ½ the vinegar and sauté, 30 sec. to 1 min., until almost evaporated. Off the heat, add 1 tbsp butter (double for 4 portions), ½ the remaining spices and S&P; stir well.
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Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar, 3 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens and radishes; toss well.
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Finish the orzotto
To the pot of orzotto, add the cheese, 1 tbsp butter (double for 4 portions), the remaining spices and S&P; stir well.
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Plate your dish
Divide the orzotto between your plates. Top with the fresh mushrooms. Serve the salad on the side. Bon appétit!