Creamy Mushroom and Spinach Orzo
By Lisa Faulkner
Published on 11 January 2024
Raid the freezer and your food cupboard to rustle up this simple one-pot Creamy Mushroom and Spinach Orzo from Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner. Cooking the orzo in the pan, a little like a risotto, means all the wonderful flavours from the veggies are absorbed. And stirring in the crème fraiche and cheese just before serving brings that indulgent creaminess. Looking for more Lisa Faulkner recipes? Look no further.
Time and servings
25 minsTotal time
Serves 6246 kcal/serving
5 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp olive oil
- 100g frozen chopped onions
- 300g frozen mixed mushrooms
- 2 garlic cloves, crushed or grated
- 1 tsp finely chopped thyme leaves
- 240g orzo
- 600ml vegetable stock, hot
- 175g frozen chopped spinach
- 2 heaped tbsp crème fraîche
- 30g vegetarian Italian hard cheese (or parmesan), finely grated, plus extra to serve
Method
Step 1
Heat the oil in a wide non-stick pan. Cook the frozen onions with a pinch of salt over a medium heat for 5 mins or until softened, stirring frequently.Step 2
Add the frozen mushrooms, turn up the heat and cook for 3-4 mins, until the moisture has evaporated. Add the garlic and thyme and cook, stirring, for 1 min more.Step 3
Stir in the orzo, then the stock, and bring to the boil. Reduce the heat and cook for 8-10 mins on low, stirring occasionally, until all the liquid has been absorbed.Step 4
Stir the frozen spinach into the pan and cook for 1-2 mins. Turn off the heat and allow to sit for a further min.Step 5
Stir in the crème fraîche and cheese; season to taste. Serve with a little extra cheese on top.