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Brussels sprout and chestnut orzotto with burrata recipe

Brussels sprout and chestnut orzotto with burrata recipe

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Silky and comforting, this orzotto recipe is full of flavour with Brussels sprouts, chestnuts and creamy burrata. A festive vegetarian pasta dish you’ll want on repeat! See method

  • Serves 4
  • Takes 45 mins
  • 755 calories / serving
  • Vegetarian

Ingredients

  • 40g butter
  • 1 onion, finely diced
  • 300g pack Brussels sprouts, trimmed and sliced thinly into 5mm slices
  • 1 garlic clove, crushed
  • 3 fresh thyme sprigs
  • 180g pack cooked whole chestnuts, cut into rough chunks
  • 300g orzo
  • 300ml white wine
  • 1 vegetable stock pot, made up to 450ml
  • 1 Tesco Finest burrata, drained
  • drizzle of olive oil, to serve
  • 5g fresh basil leaves

Each serving contains

  • Energy

    3160kj
    755kcal     38%

  • Fat

    29g 41%

  • Saturates

    16g 80%

  • Sugars

    13g 14%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 81.6g Protein 23.2g Fibre 10.8g

Method

  1. Melt the butter in a large saucepan over a medium-high heat and fry the onion and the sprouts until golden; about 5 mins. Add the garlic and thyme and cook for 1-2 mins until the garlic is fragrant. Stir in the chestnuts and orzo.
  2. Add the white wine, then turn the heat to medium-low, stirring every few minutes, allowing the orzo to simmer and reduce the liquid. Slowly add the stock, stirring well and continue to cook with the lid off for 5 mins. Cover and cook over a low heat for a further 5-8 mins until the orzo is cooked through but still holds a bite
  3. Remove the thyme stalks and serve on a large platter, topped with a burrata ball. Cut open the top and drizzle over a little olive oil and scatter with basil leaves to serve.

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