HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chorizo Orzotto
Cheesy Chorizo Orzotto

Cheesy Chorizo Orzotto

with Tomatoes and Spinach

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If you’ve never tried making orzotto (that’s cooking pasta risotto-style), you’re in for a treat. In this recipe, orzo pasta is boiled in just enough water to cover, so that the cooking liquid reduces into a sauce that clings to each grain (that also means no draining!). It’s the perfect pasta base for adventurous add-ins, like paprika-laced chorizo, tangy tomatoes, hearty spinach, and a cheese duo of mozzarella and Parmesan.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove


4 ounce

Grape Tomatoes

¼ ounce


1 tablespoon

Tomato Paste

6 ounce

Fresh Pork Chorizo

6 ounce

Orzo Pasta


1 unit

Veggie Stock Concentrate

½ cup

Mozzarella Cheese


¼ cup

Parmesan Cheese


5 ounce


Not included in your delivery

2 teaspoon

Olive Oil

¼ unit



Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories790 kcal
Energy (kJ)3305 kJ
Fat33 g
Saturated Fat13 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber7 g
Protein41 g
Cholesterol85 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and dice onion. Mince or grate garlic. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems.


Bring 2½ cups water to a boil in a large pot. Meanwhile, heat a drizzle of olive oil in another large pot over medium heat. Add onion and garlic. Cook, stirring, until softened, about 3 minutes. Season with salt and pepper.


Increase heat to medium high and add thyme, 1 TBSP tomato paste (we sent more), ¼ tsp sugar, and chorizo to pot with aromatics. Break up meat into pieces with a spatula or wooden spoon. Cook until chorizo is just starting to brown, 4-5 minutes.


While chorizo cooks, toss tomatoes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until beginning to burst, about 10 minutes.


Meanwhile, add orzo to pot with chorizo and stir to combine. Add boiling water and stock concentrate and bring to a simmer. Let bubble until orzo is al dente, about 12 minutes, stirring frequently. TIP: If liquid evaporates before orzo is done, add water ¼ cup at a time and continue cooking.


Once orzo is al dente, stir mozzarella, tomatoes, and half the Parmesan into pot. Lay spinach on top and cover. Remove from heat and let sit 3 minutes to allow spinach to steam. Stir spinach into orzo mixture. Divide between plates and sprinkle with remaining Parmesan.