Informations supplémentaires
35 min.
|
586 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the mushrooms. Chop the shallot. Remove the thyme leaves from the branches.
2. Cook the mushrooms
Heat a generous drizzle of oil in a pan over medium-high heat. Add the shallot and thyme. Cook for 2 minutes. Add the mushrooms and cook for 4 minutes. Add salt and pepper.
3. Add the orzo
Add the orzo and mix well. Put the broth cube in 2 2P | 3 3P cups of hot water. Gradually add the broth, stirring until the orzo is tender and the liquid has been absorbed. Add half of the Grana Padano and mix.
4. Season the arugula
Mix the arugula with a drizzle of oil, salt and pepper.
5. Plate your dish
Serve the orzotto and garnish with the arugula, the Grana Padano and a drizzle of truffle oil. Since truffle oil is pronounced, it is possible to make children smell it before adding it to their portion. Bon appétit!
200gOrzo
80gCremini Mushrooms
100gWhite Mushrooms
1unitShallot
0.5unitThyme
30gGrana Padano Cheese
40gArugula
1unitVegetable Broth Cube(s)
10mlTruffle oil
What you need
pan, bowl
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
20g
31%
cholesterol
13mg
4%
fiber
4g
16%
protein
21g
saturated
5g
25%
sodium
287mg
12%
sugar
6g
trans
0g