Creamy mushroom orzo
If you’re looking for a tasty and easy dish that’s packed with nutrition, this creamy mushroom orzo is a winner! It’s perfect for busy weeknights when you want something comforting but don’t want to spend hours in the kitchen.
Chestnut mushrooms not only add a rich, earthy flavour but are also a great source of vitamins D and B, including riboflavin (B2), niacin (B3), and pantothenic acid (B5). These B vitamins play crucial roles in energy production, brain function, and red blood cell formation. Mushrooms also provide essential minerals like selenium and copper, which support immune function and energy metabolism. Plus, they’re high in antioxidants, helping to reduce inflammation in the body.
Fresh herbs like basil are a good source of vitamins A, K, and C and have anti-inflammatory and antibacterial properties. Add some chopped basil or parsley for an extra boost of flavour and nutrition.
Ingredients
Serves 4
1 large onion
1 garlic clove, finely chopped or grated
400g chestnut mushrooms, chopped
350g orzo
900ml chicken stock
3-4tbsp half-fat creme fraiche
1 heaped tsp Dijon mustard
50g Parmesan, grated finely, plus rind if you have one
Handful of chopped fresh basil leaves or parsley
Method
Heat 1 tbsp extra virgin olive oil in a large pan, then add the onion. Fry gently for around 10 minutes until softened, then add the garlic and cook for an additional minute.
Add the chopped mushrooms and cook for 10 minutes until they release all their juices.
Add the orzo, chicken stock, and Parmesan rind to the pan. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
Stir in the crème fraîche, and grated Parmesan (reserving a handful for serving).
Taste and adjust seasoning if necessary.
Serve hot, garnished with the reserved Parmesan and freshly chopped basil.