Creamy Baked Orzo with Broccoli and Crispy Cheese Topping
A comforting and easy-to-make vegetarian casserole featuring tender orzo pasta and roasted broccoli in a rich, creamy sauce, all topped with crispy Panko and parmesan.
Ingredients
- 5.3 oz Orzo (Original weight 150g)
- 7 oz Broccoli (Original weight 200g)
- 1 Yellow Onion (Small)
- 2 Garlic Clove
- 3.5 oz Spinach (Original weight 100g)
- 7/8 cup Heavy Cream (Original volume 200ml. Use 3/4 cup + 2 tbsp)
- 2 oz Parmigiano Reggiano (Original weight 60g)
- 0.9 oz Crispy Topping Panko Mix (Original weight 25g. Mix of Panko, lemon zest, and half the parmesan.)
- 1 Lemon (Zested for topping, juiced for sauce)
- 1 1/4 cup Vegetable Broth (Original volume 300ml. Made from vegetable bouillon.)
- 1 tbsp Butter or Plant-Based Margarine (Original weight 15g. For making the roux.)
- 1 tbsp Flour (Original weight 15g. For making the roux.)
- Olive Oil (For roasting broccoli)
- Salt and Pepper (To taste)
Instructions
- Preheat your oven to 390°F (200°C). Wash all produce. Chop the onion. Mince the garlic cloves. Chop or shred the spinach. Grate the zest from the lemon and then juice it. Reserve both zest and juice separately. Finely grate the Parmigiano Reggiano cheese.
- Toss the broccoli florets on a baking sheet with 1 tbsp olive oil, salt, and pepper. Roast in the preheated oven for 10-12 minutes until tender and slightly charred. Meanwhile, prepare your vegetable broth.
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