Easy Creamy Mushroom & Spinach Orzo

Boil a kettle

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Mix the chopped garlic with a generous knob of butter in a small bowl and season with a pinch of salt and pepper – this is your garlic butter

Tip: If your butter is not soft then microwave for a few secs or until soft to the touch but not melted!

Add your flat white[s] to a baking tray and top with the garlic butter, then put the tray in the oven for 20-25 min or until the mushroom[s] is tender and juicy – this is your garlic roasted flat white mushroom

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Once hot, tear your chestnut mushrooms roughly into the pan and cook for 4-5 min or until browned

Once the mushrooms have browned, add the diced onion to the pan with a pinch of salt and cook for 2-3 min or until beginning to soften

Dissolve your vegetable stock mix in 400ml [520ml] [700ml] boiled water and 100ml [125ml] [150ml] milk – this is your stock

Add your orzo to the pan and cook for 1 min

Add the stock and soft cheese and cook, covered, stirring frequently, for 10-12 min, or until the orzo is cooked with a slight bite

Tip: Stirring the orzo will release the starch from the pasta, making it creamier!

While the orzo is cooking, grate your cheddar cheese

Chop your basil finely, including the stalks

Wash your spinach and pat dry with kitchen paper

Once the orzo is cooked, add the spinach and the grated cheese and cook for a further 1-2 min, stirring until wilted

Give everything a good mix up – this is your creamy mushroom & spinach orzo