Orzotto with Spinach, Beans and Infernal Bliss
When there is a time in your life you should or would avoid some calories or fat this orzotto is a tasty alternative for a regular risotto. It doesn’t need much fat but is still deliciously creamy.
Ingredients for two
- 1 tsp neutral oil
- small chopped onion
- 1 grated garlic glove
- 75 gr orzo pasta
- 300 - 350 ml stock of your choice
- 100 gr fresh spinace or around 6 frozen spinache cubes
- 300 gr giant canned butter beans (with stock, if quality beans)
- 1 pinch of Mustheb Chilli sea salt
- 1 tsp of Infernal Bliss Mustard
- splash of lemon juice
optional:
- Feta cheese
- cream fresh
- toasted pine nuts or sunflower seeds as topping
How-to
Heat the oil over a middle heat and fry the onion until translucent, add the grated garlic and cook for a minute, add the orzo and 300 ml stock.
Simmer until the orzo are between firm to the bite and tender. Stirring occasionally like you do with a risotto. Add stock if needed.
Now, if you use frozen spinach add it now and stir until the spinach is fully integrated. Then add the beans (and the stock if you have quality beans without any nasty additives in the stock).
If you use fresh spinach, add the beans first and warm the through.
Now it’s time to round the taste, with a splash of lemon juice, 1 tsp of chilli mustard and a dash of chilli sea salt.
That’s it.
Option
If you want it even more creamier, add a tbsp of crème fraîche, crumble feta on top, and garnish with some toasted nuts or seeds
Bon appetite … with Mustheb is tastes better