Mushroom Orzotto

A quick alternative to risotto. Orzo is a tiny pasta shape similar in size to a grain of rice.

SERVES 4

INGREDIENTS

2 tablespoons olive oil

400g mushrooms

1 onion

3 cloves garlic

½ teaspoon dried oregano

½ teaspoon dried thyme

200g orzo

1 vegetable stock cube

100g hard Italian cheese

Salt & pepper

EQUIPMENT

Chopping board

Knife

Large saucepan

Measuring spoons

Measuring jug

Grater

METHOD

1 Peel the onion and dice finely. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for approx. 5-10 minutes until softened.

2 While the onion is cooking, place the garlic on the chopping board and squash with the back of a wide-bladed knife; remove the skin and chop finely.

3 Slice the mushrooms, then add to the pan with the garlic and dried herbs. Cook for 3 minutes, stirring often, then add the orzo and stir for 1 minute until lightly toasted.

4 Dissolve the stock cube in 750ml boiling water, then gradually pour into the pan and bring to a simmer. Cover with a lid and reduce the heat to low and cook until the orzo is softened. Stir occasionally to ensure the orzo doesn’t stick (this should take around 10-12 minutes).

5 While the orzo is cooking, grate the cheese.

6 Taste the orzo to check it is soft, remove the pan from the heat, add the grated cheese and stir to combine. Season with salt and pepper.

ALLERGENS

Milk, Gluten

TIP

Add frozen peas or spinach and some cream or crème fraiche for a richer flavour.