Creamy mushroom orzo

Ingredients

For the orzo

• 2 tbsp olive oil
• 350 g mushrooms (sliced)
• 1 tbsp unsalted butter
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 tbsp fresh thyme (chopped)
• 250 g orzo
• 700 ml vegetable stock
• 1/2 tsp fine salt

To finish

• 50 g Parmesan (finely grated)
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley (chopped)
• 1/4 tsp black pepper

Preparation

1. Heat 2 tbsp olive oil in a large, deep skillet over medium-high heat. Add 350 g sliced mushrooms and cook for 8 minutes, stirring once or twice, until browned and their liquid has cooked off. Transfer to a plate. 2. Reduce the heat to medium. Add 1 tbsp unsalted butter and 1 finely chopped onion; cook for 4 minutes, until softened. 3. Stir in 2 minced garlic cloves and 1 tbsp chopped fresh thyme for 30 seconds. Add 250 g orzo and stir for 90 seconds, until the pasta smells lightly toasted. 4. Pour in 700 ml vegetable stock and add 1/2 tsp fine salt. Bring to a gentle simmer and cook for 11 minutes, stirring often, until the orzo is tender and most of the stock is absorbed. 5. Stir in the mushrooms, 50 g finely grated Parmesan, 2 tbsp unsalted butter, 2 tbsp chopped parsley and 1/4 tsp black pepper. Cook for 2 minutes, stirring until glossy, then serve.