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Creamy Mushroom and Spinach Orzo

By Lisa Faulkner
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…
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Time and servings

Total time
Serves 6246 kcal/serving
Prep time
Cooking time

Ingredients

10 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Stir in the crème fraîche and cheese; season to taste. Serve with a little extra cheese on top.