Enjoy $100 OFF, $50 off each of your first 2 baskets. New clients only. Redeem offer
20 minutes

Sweet Corn Orzotto

with Roasted Tomato Topper & Fresh Herb Salsa Verde

Cooking time

20 minutes

Servings

2/4

Calories

570 /serving

It’s summer in Italy just like it is here. So let’s celebrate the season with a couple of sun-loving vegetables in a classic preparation. Kernels of sweet corn, already husked, are delectable in this pasta equivalent of risotto (which stirs up to wonderfully creamy thanks to butter and Grana Padano cheese). Cherry tomatoes are roasted with garlic and vinegar to condense the flavours, while a medley of fresh herbs sacrifice themselves to a stunning salsa verde.

We will send you:

  • 280g Cherry tomatoes
  • 2 Garlic cloves
  • 1 Ear of corn
  • 14g Herb medley (basil, chives, parsley)
  • 30ml White balsamic vinegar
  • 142g Orzo
  • 25g Grana Padano (contains rennet)
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium baking dish
Total Fat
25 g
Saturated Fat
11 g
Sodium
560 mg
Total Carb
71 g
Sugars
9 g
Protein
17 g
Fibre
6 g
Preparation
a picture
Roast the tomatoes
Preheat the oven to 450°F. Thinly slice ½ the garlic. In a medium baking dish, combine the sliced garlic, tomatoes, ½ the vinegar, 2 tbsp olive oil (double for 4 portions), ⅓ of the spices and S&P. Roast, 14 to 16 min., until the tomatoes begin to brown and burst. Crush ½ the tomatoes.
a picture
Mise en place
Meanwhile, cut the corn kernels off the cob (shuck if necessary). Mince the remaining garlic. Pick the basil and parsley leaves off the stems; roughly chop the leaves. Thinly slice the chives. Combine the herbs in a small bowl.
a picture
Start the orzotto
In a medium pot, heat a drizzle of oil on medium. Sauté the corn and minced garlic, 1 to 2 min., until fragrant. Add the orzo, 2 ¼ cups water (3 cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 10 to 12 min. (12 to 14 min. for 4 portions), until the orzo is al dente and 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.
a picture
Make the salsa verde
Meanwhile, in a medium bowl, combine the herbs, remaining vinegar, 1 tbsp olive oil (double for 4 portions), a pinch of the remaining spices and S&P.
a picture
Finish the orzotto
To the pot of orzotto, add the cheese, 2 tbsp butter (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until combined.
a picture
Plate your dish
Divide the orzotto between your bowls. Top with the tomatoes. Spoon the salsa verde over. Bon appétit!