Recipe

Broccoli Orzo w/ White Beans, Lemon, Parmesan

ger meal

Time—

Yield2 portions

Energy410 kcal

Components1

Servings

Contents

Ingredients

75g, creamybeans, cannelini, dry≈ 75 g beans, cannelini, dryreserve cooking water
Broccoli
2Broccoli, Steamed (whole (250g))
Blend with 1/3rd brocolli
25stock, chicken, low salt (ml (prepared/500ml))≈ 0.05 cube stock, chicken, low salt
50mlbean cooking water
Base
5mloil, olive, regular
2clovegarlicminced
3peranchovyminced
0.25tspspice, chilli flakes
after 45s
60gorzo
when orzo is al dente
220stock, chicken, low salt (ml (prepared/500ml))≈ 0.44 cube stock, chicken, low salt
remove from heat
1wholelemon zest
15glemon juice
5gbutter
20gcheese, parmesan
0.0625tspsalt
0.25tspmonosodium glutamate
0.25tspspice, pepper
10mlherb, dill, fresh≈ 0.7 g herb, dill, fresh
30mlherb, parsley, fresh≈ 7.8 g herb, parsley, fresh

Prep:
1. Cook the beans until they’re mashable. Reserve at least 200ml bean cooking liquid
2. Finely chop the broccoli stems, florets into medium pieces. Steam until just tender. Divide, setting aside one-third for blending
Broccoli-bean puree
1. Blend the set-aside third of broccoli with the stock and some bean cooking liquid; blend until smooth and loose
Base
1. Heat the oil over medium-low
2. Add the garlic, minced anchovy, chilli flakes. Cook gently 30-45 seconds until fragrant - no browning
3. Add the orzo, stir to coat
4. Add the stock; simmer, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
5. Stir in the beans, broccoli, broccoli puree
6. Loosen with bean cooking liquid as needed - it should be creamy and cohesive, not soupy
7. Remove from heat
Finish
1. Stir in the lemon, butter, cheese, dill, rest except for parsley
2. Spoon into bowls and top with parsley

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Component details (1)

Aggregated amounts used by this recipe.