One-Pan French Onion & Trout Orzotto
with White Cheddar, Mixed Greens & Dijon Vinaigrette
- Wheat
- Milk
- Fish
Meet the pasta that thinks it’s risotto! This orzotto transforms tiny orzo into creamy perfection with caramelized onions and sharp white cheddar. Under the broiler, that layer of cheese gets browned and bubbly. Peppery salad greens in Dijon vinaigrette add the perfect crisp contrast to this sophisticated yet cozy weeknight meal.
Ingredients
2 unit
Onion
8 ounce
Orzo Pasta
(Contains: Wheat)
1 cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
5 teaspoon
White Wine Vinegar
4 ounce
Mixed Greens
1 teaspoon
Dried Thyme
10 ounce
Rainbow Trout
(Contains: Fish)
2 unit
Mushroom Stock Concentrate
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
2.5 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat broiler to high. Wash and dry produce.
Halve, peel, and thinly slice onions.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onions; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: Lower heat and add a splash of water if onions begin to brown too quickly.
Add 2 tsp sugar (4 tsp for 4 servings) and a splash of water; cook until onions are caramelized, 2-3 minutes more. Season with salt and pepper.
Turn off heat; transfer onions to a small bowl. Wipe out pan.
Heat a large drizzle of oil in pan used for onions over medium heat. Add orzo and thyme; cook, stirring, until orzo is toasted and golden, 1-2 minutes.
Stir in 2 cups water (4 cups for 4 servings), stock concentrates, and garlic powder. Season with salt and pepper. Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, until orzo is al dente, 8-10 minutes.
Stir in cream sauce base and cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes.
Remove from heat; stir in caramelized onions and 1 TBSP butter (2 TBSP for 4). Taste and season generously with salt and pepper. TIP: Orzotto should be the consistency of risotto! If it seems too thick, stir in a splash of water.
Top orzotto with an even layer of cheddar. Season with pepper. Broil on top rack until browned, 3-4 minutes. TIP: Watch carefully to avoid burning.
In a second small bowl, whisk together mustard, vinegar, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
In a large bowl, toss mixed greens with as much dressing as you like.
Serve orzotto directly from pan, with salad on the side.
