Garlic Mushroom & Spinach Orzo

• 400 gmixed mushrooms, chestnut and shiitake work well, torn or roughly sliced
• 2 tbspolive oil
• 4cloves garlic, finely sliced
• 1 tspdried thyme
• 300 gorzo
• 150 mlwhite wine, or extra stock
• 500 mlhot vegetable stock
• 80 gvegetarian Italian-style hard cheese, finely grated
• 100 gbaby spinach
• 1 tbspbutter
• 30 mllemon juice
• 20 gfresh parsley, roughly chopped
• 1 tspchilli flakes
• Fine salt, to taste
• 1small ciabatta loaf (about 270 g), optional (optional)
• 200 gmixed salad leaves, optional (optional)
• Finely grated lemon zest (2 g)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat 1 tbsp olive oil in a wide, deep pan over medium-high heat. Brown half the mushrooms for 5–6 minutes, then lift out. Add the remaining 1 tbsp oil and brown the second half for another 5–6 minutes. Return all the mushrooms and season.
2. 2Add the garlic and thyme, cook for 1 minute until fragrant. The pan will smell incredible.
3. 3Add the orzo and stir to toast for 1 minute. Pour in the white wine and let it bubble and absorb, about 30 seconds.
4. 4Add 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. 5Take off the heat. Stir in the butter, vegetarian hard cheese and baby spinach; the residual heat will melt everything and wilt the spinach. Add the lemon zest and juice and stir through.
6. 6Taste and season, then scatter over the chopped parsley and chilli flakes. Serve with the optional ciabatta and mixed leaves if using; dress the leaves with their listed oil and lemon juice.

Per serving

kcal

515

protein

21.7g

fibre

4.5g

carbs

63.1g

fat

17.1g