Creamy Mushroom Orzotto
This is a cosy, comforting dish that’s perfect for a quiet night in. It’s creamy, garlicky and loaded with mushrooms for a big boost of fibre and antioxidants. A one-pan-wonder that feels deeply soothing whilst still full of goodness.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz mixed mushrooms
- 3 cloves garlic
- 2 leeks
- 10.6 oz orzo
- 14 oz canned coconut milk
- 25 fl oz vegetable stock
- 2 teaspoons white miso paste
- 7 oz frozen peas
- 1 oz parsley
- drizzle of olive oil
- 1 pinch of flaky sea salt & black pepper
Instructions
- 1
Warm a drizzle of olive oil in a large frying pan over high heat. Add the mushrooms and cook for 10 minutes, stirring often, until tender and golden. Transfer to a bowl and set aside.
- 2
Return the pan to medium heat. Add the garlic and cook for 1–2 minutes until fragrant. Add the leeks, season with a pinch of salt, and cook for 10–15 minutes, stirring often, until softened.
- 3
Stir in the orzo and cook for 3–4 minutes until glossy and golden.
- 4
Stir in the coconut milk, vegetable stock and miso, then return the mushrooms to the pan. Bring to a simmer and cook for 20 minutes, stirring every so often to prevent sticking.
- 5
Add the peas for the last 2–3 minutes of cooking and keep stirring until thickened and creamy.
- 6
Stir through the parsley and season generously. Divide into bowls and top with extra parsley and a generous crack of black pepper.