Creamy Mushroom Orzo with Lemon

This orzo cooks in stock, with mushrooms folded back in at the end. It is intended to be loose enough to spoon into a bowl, rather than firm enough to hold its shape.

Estimated yield: 2 main portions. Estimated preparation: 10 minutes. Estimated cooking: 25 minutes. Equipment: deep frying pan and small saucepan.

Ingredients

• 250 g mushrooms, sliced
• 1 tablespoon olive oil
• 20 g unsalted butter, divided
• 1 small shallot, finely chopped
• 2 garlic cloves, finely chopped
• 180 g orzo
• 650 ml hot vegetable stock, plus up to 150 ml extra
• 30 g finely grated hard cheese
• 1 teaspoon finely grated lemon zest
• 2 teaspoons lemon juice
• 1 tablespoon chopped parsley
• Salt and black pepper, to taste

Method

1. Heat the oil in a deep frying pan over medium-high heat. Brown the mushrooms for 6 to 8 minutes, working in batches if needed. Transfer to a plate.
2. Reduce to medium heat. Add 10 g butter and the shallot. Cook for 3 minutes, then add the garlic and cook for 30 seconds.
3. Stir in the orzo for 1 minute. Add 500 ml hot stock and simmer gently, stirring frequently to stop it catching.
4. Start tasting after 8 minutes. Add the remaining 150 ml stock in small pours as the liquid is absorbed. Continue until the pasta is tender with a slight bite, using extra stock if needed.
5. Return the mushrooms. Take off the heat and stir in the remaining butter, cheese, lemon zest and juice. Add a splash of stock if it tightens. Taste for seasoning and finish with parsley.

Kitchen trial

Record the pasta brand, cooking time and total liquid used. Check the texture again two minutes after plating. Specify vegetarian cheese if presenting the dish as vegetarian.