Dinner recipe
Vegetarian one-pan orzo with chestnut mushrooms, peas, spinach, parmesan, lemon, garlic, and parsley.
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Ingredients
wide saucepan, grater, knife, chopping board, wooden spoon
Method
Slice the mushrooms, finely chop the onion, grate the garlic, roughly chop the spinach and parsley, zest and juice the lemon, and finely grate the parmesan.
Heat 1 tablespoon olive oil in a wide saucepan over a medium-high heat and cook the mushrooms with a pinch of salt for 6 to 7 minutes until browned and their liquid has evaporated.
Reduce to a medium heat, add the onion and black pepper, and cook for 4 minutes until the onion is soft and sweet.
Stir in the garlic and orzo for 1 minute until the pasta is glossy and the garlic smells fragrant.
Pour in the vegetable stock and simmer for 10 to 12 minutes, stirring often, until the orzo is tender and the sauce looks creamy rather than soupy.
Stir in the peas and spinach for 2 minutes until hot and wilted, then fold in the parmesan, lemon juice, lemon zest, and parsley before serving.
