Golden Garlic Mushroom & Spinach Orzo

Ingredients

• 400 g mixed mushrooms, chestnut and shiitake work well, torn or roughly sliced
• 2 tbsp olive oil
• 4 cloves garlic, finely sliced
• 1 tsp dried thyme
• 300 g orzo
• 150 ml white wine, or extra stock
• 500 ml hot vegetable stock
• 80 g Parmesan, finely grated
• 100 g baby spinach
• 1 tbsp butter
• 1 lemon, zested and juiced
• 20 g fresh parsley, roughly chopped
• 1 tsp chilli flakes
• ciabatta, to serve
• rocket salad, to serve

Method

1. Heat the olive oil in a wide, deep pan over high heat. Add the mushrooms in a single layer — don't stir for 3–4 minutes until the undersides are deeply golden. Then toss and season generously with salt and black pepper.
2. Add the garlic and thyme, cook for 1 minute until fragrant. The pan will smell incredible.
3. Add the orzo and stir to toast for 1 minute. Pour in the white wine and let it bubble and absorb, about 30 seconds.
4. Add the hot stock, bring to a brisk simmer and cook for 8–10 minutes, stirring frequently, until the orzo is al dente and the sauce is thick and creamy. If it looks too thick, splash in a little more hot water.
5. Take off the heat. Stir in the butter, Parmesan and baby spinach — the residual heat will melt everything and wilt the spinach. Add the lemon zest and juice and stir through.
6. Taste and season generously. Serve scattered with fresh parsley and chilli flakes, with ciabatta and a rocket salad alongside.