One-pan mushroom and leek orzo

Orzo makes a quick alternative to risotto, no stirring for half an hour! The starch from the pasta makes a creamy sauce without the cream. Orzo is also great to use in a vegetable soup.

Ingredients

• 2 tbsp olive oil, plus 1 tbsp extra to serve
• 250–300g/9–10½oz mushrooms, sliced
• 2 medium leeks, trimmed and thinly sliced
• 400g/14oz orzo pasta
• 1 vegetable or chicken stock cube
• salt and black pepper

Method

1. Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly.

2. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube.

3. Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper.

One-pan mushroom and leek orzo