Creamy Wild Mushroom & Mascarpone Orzo

• 300 gorzo
• 600 mlhot vegetable stock
• 500 gmixed wild mushrooms, sliced
• 1shallot, finely chopped
• 2garlic cloves, crushed
• 1 tspthyme leaves
• 150 gmascarpone
• 40 gvegetarian Italian-style hard cheese, finely grated
• 1 tbspolive oil
• 1 tsplemon zest
• Fine salt, to taste
• 1small ciabatta loaf (about 270 g), optional (optional)
• 200 gmixed salad leaves, optional (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat 1 tsp of the olive oil in a wide heavy pan over medium-high heat. Pat the mushrooms dry.
2. 2Brown half the mushrooms for about 8 minutes, leaving them undisturbed for the first 2 minutes, then turning until their liquid has evaporated. Lift out. Add another 1 tsp oil and brown the second batch for about 8 minutes, then lift out.
3. 3Lower the heat, add the remaining 1 tsp oil and soften the shallot for 2–3 minutes, adding a splash of water if it sticks. Add the garlic and ¾ tsp of the thyme leaves for 30 seconds, then return all the mushrooms.
4. 4Tip in the orzo and toast for a minute, stirring so each grain picks up the pan flavours and the fond on the base.
5. 5Pour in the hot, well-salted vegetable stock; it should taste complete on its own. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 10–12 minutes until the orzo is tender with a slight bite and the stock is mostly absorbed into a loose, creamy starch.
6. 6Pull the pan off the heat. Stir through the mascarpone and 35 g of the vegetarian hard cheese until the sauce turns glossy and clings to every grain. If it tightens up, loosen with a splash of just-boiled water until silky.
7. 7Grate in the lemon zest. Taste, season with salt and black pepper, taste again. The dish should feel rich but lifted, with the lemon humming underneath.
8. 8Spoon into warm bowls and scatter over the reserved 5 g cheese and ¼ tsp thyme leaves. Serve with the optional ciabatta and salad if using, dressing the leaves with their listed oil and lemon juice.

Per serving

kcal

554

protein

19.5g

fibre

4.1g

carbs

63.3g

fat

25.4g