Cooking Tips
One-pan mushroom and leek orzo
One-pan mushroom and leek 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 for One-pan mushroom and leek orzo
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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.
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Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube.
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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