Meal Kit
One-Skillet Lemon Orzo Risotto
with asparagus and Sweety Drop peppers
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
- Vegetarian
Chef
Scott Gorsky
In Your Box (serves 2)
- 8 oz. Asparagus
- 6 oz. Orzo Pasta
- 1 Lemon
- 2 oz. Baby Spinach
- 2 oz. Basil Pesto
- 1½ oz. Sweety Drop Peppers
- 1 oz. Grated Parmesan
- ⅗ oz. Butter
- ½ oz. Seasoned Croutons
- 2 tsp. Vegetable Base
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories590
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Carbohydrates81g
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Net Carbs75g
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Fat22g
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Protein20g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Orzo
Once water is boiling, add orzo pasta and stir occasionally until al dente, 7-8 minutes.
Reserve 1 cup pasta water. Drain pasta in a wire-mesh strainer.Reserve pan; no need to wipe clean.While orzo cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim woody ends off asparagus. Cut into 1" pieces on an angle.
Crush croutons into small crumbs.Coarsely chop Sweety Drop peppers.Zest lemon, halve, and juice. -
3 Sauté the Asparagus
Return pan used to cook orzo to medium-high heat and add 2 tsp. olive oil. Add asparagus and stir occasionally until beginning to caramelize, 3-4 minutes.
Combine reserved pasta water and vegetable base.Reduce heat to medium and stir in pasta water-vegetable base mix. -
4 Start the Orzo Risotto
Reduce heat to medium-low and return drained orzo to pan.
Stir in Parmesan, butter, half the crushed croutons (reserve remaining for garnish), and 1/4 tsp. salt. -
5 Finish the Orzo Risotto
Add spinach, Sweety Drop peppers (to taste), and 1 Tbsp. lemon juice to pan.
Stir occasionally until spinach wilts and risotto thickens, 1-2 minutes.Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.Plate dish as pictured on front of card, garnishing with lemon zest (to taste), basil pesto, and remaining crushed croutons. Bon appétit!
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