Everyone knows I'm an advocate of prepping ahead - I'm always banging on about making the most of your time and if you're in the kitchen anyway try multi tasking – get organised and set your tray of ingredients ready for your Orzotto the following evening.
Fast forward to arriving home the next day. If you're planning on serving garlic bread with your Orzotto then turn on the oven as you're passing. By the time you've taken off your coat and placed your frying pan on the hob the oven will have reached temperature ready for the ten minutes it takes to bake the bread. If you don't want garlic bread try part baked sourdough – it takes the same amount of time.
Alternatively you could turn on your oven to pre-heat. Make your Orzotto base – turn it off. Hit the shower and change into slobs. All that remains for the ten minutes that your bread will take to bake is to finish off your Orzotto with whatever you're adding and don't forget to warm the bowls.
If you decide to multitask and weigh your ingredients ahead of the game I can tell you that payback is it takes, by my calculations, 15 minutes to cook. What's not to love!
Sit down and enjoy – not too much washing up either.
The same serving suggestions apply as for the risotto – Orzotto is perfect for using Quorn pieces – they only take 9 minutes or 12 minutes if cooking from frozen – so veggie or not, the choice is yours.
If you'd like to see what Orzotto looks like – there are photos on the blog - check out the Pasta label 4th February 2017 – Revisited.
It's time for more Autumn comfort food ideas and another weekend treat!
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