Bring 2 1/2 cups water to a boil in a large pot.
Heat a drizzle of olive oil in another pan over
medium heat. Add onion and garlic. Cook until
softened, about 3 minutes. Season with salt and
Increase heat to medium high, add tomato paste,
1/4 tsp sugar, and chorizo to the same pot. Cook
until chorizo is starting to brown, 4-5 minutes.
While chorizo cooks, toss tomatoes in a drizzle
of olive oil and a pinch of salt and pepper on a
baking sheet. Roast in the oven until beginning
to burst, about 10 minutes.
Meanwhile, add orzo to pot 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. Add little
bit of water if mixture is too thick. When orzo
is al dente, stir in mozzarella, tomatoes,
parmesan, and spinach and stir.
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