Creamy orzo with roasted vegetables and spicy sardines
Difficulty level: easy
Servings 6 people
Ingredients
For grilled vegetables
- 2 zucchini
- 1 bell pepper red
- 1 bell pepper YELLOW
- 250 g tomatoes cherries
- 1 lemon
- Thyme costs
- Olive oil
- Salt
- Pepper
For the orzo
- 600 g orzo
- 1 shallot
- 1 net olive oil
- 15 cl white wine
- 75 cl vegetable broth
- 20 cl of cream liquid
- 150 g Parmesan grated
- Salt
- Pepper
For training
- 3 boxes sardines Saupiquet spicy sauce
- A few branches thyme
Instructions
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Preheat the oven to 200°C.
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Cut the zucchini into half rings, the peppers into strips and the cherry tomatoes in half. Arrange them on a plate with the thyme, a drizzle of olive oil, salt and pepper. Add the sliced lemon to the side of the plate. Roast the vegetables for 20 minutes.
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For the orzo risotto: Finely slice the shallot and brown it with a drizzle of olive oil for 5 minutes. Add the orzo and brown it for a few minutes. Deglaze with white wine and let reduce until dry. Add the vegetable stock ladle by ladle, stirring regularly until absorbed, like a risotto. When the orzo is almost cooked, add the liquid cream, salt and pepper. Mix until you get a creamy texture. Add the grated Parmesan and mix.
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Stir the grilled vegetables into the creamy orzo and mix gently.
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Arrange the orzo on plates. Add the whole sardine fillets on top and a piece of roasted lemon. Finish with a drizzle of olive oil and a little thyme.
© Saupiquet
