recipes for every season

Mushroom and Thyme Creamy Orzo

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Serves 4 · Easy · 35 minutes

Ingredients

400g chestnut mushrooms, sliced
2 tbsp olive oil
25g butter
1 small onion, finely diced
2 garlic cloves, crushed
2 tsp fresh thyme leaves
300g dried orzo
750ml hot vegetable or chicken stock
100ml single cream
1 tsp Dijon mustard
50g Parmesan, finely grated
1 tbsp lemon juice
Salt and black pepper

Method

1. Heat 1 tablespoon of oil in a wide saucepan over high heat. Fry half the mushrooms 4-5 minutes until deeply golden. Repeat with the rest.
2. Reduce heat to medium. Add the butter and onion to the same pan and cook 5 minutes until soft.
3. Add the garlic, thyme and orzo. Stir 1 minute so the pasta is coated.
4. Pour in the hot stock. Simmer 10-12 minutes, stirring frequently, until the orzo is tender.
5. Stir in the cream, Dijon, Parmesan and three-quarters of the mushrooms. Cook gently 1-2 minutes.
6. Finish with lemon juice and black pepper. Taste before adding salt.
7. Spoon into bowls and top with reserved mushrooms, extra thyme and Parmesan.