One-Pot Mushroom Orzo

Ingredients

• Olive oil 1 tbsp
• Onion 1 medium, finely chopped
• Garlic 2 cloves, minced
• Mixed mushrooms (e.g., chestnut, shiitake, oyster) 400g, sliced
• Dried thyme 1 tsp
• Orzo pasta 250g
• Hot vegetable stock 700ml
• Fresh spinach 100g
• Vegetarian Parmesan-style cheese 50g, grated, plus extra for serving
• Lemon zest from 1/2 lemon
• Fresh parsley small bunch, chopped, for garnish
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large, deep frying pan or saucepan over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and sliced mushrooms to the pan. Cook for another 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
3. Stir in the dried thyme and the orzo pasta, cooking for 1 minute until the pasta is lightly toasted.
4. Pour in the hot vegetable stock. Bring to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 10-12 minutes, stirring every few minutes, until the orzo is al dente and most of the liquid has been absorbed.
5. Stir in the fresh spinach and cook for 1-2 minutes until wilted. Remove from the heat and stir in the grated vegetarian Parmesan-style cheese and lemon zest.
6. Season generously with salt and freshly ground black pepper to taste. If the mixture is too thick, add a splash more stock or hot water.
7. Serve immediately, garnished with chopped fresh parsley and extra vegetarian Parmesan-style cheese, if desired.