Ingredients:

2 cups orzo
1 large brown onion, sliced
3-4 cloves of garlic, crushed
200 grams button mushrooms, sliced
3 tablespoons fresh thyme leaves
Zest of 1 lemon
2.5 cups chicken stock
1/3 cup roughly chopped flat leaf parsley
300mls light cooking cream
1/3 cup grated parmesan cheese
120 grams baby spinach leaves
3 tablespoons extra virgin olive oil
1-2 teaspoons salt
1/2 teaspoon cracked black pepper

Method:

• Place a large deep heavy bottom pan on medium low heat. Add olive oil, and sauté onions for 3-5 minutes or until translucent.
• Add in garlic and mushrooms, season with salt and pepper and stir for a further 3-5 minutes.
• Turn heat down to low and add the orzo, thyme and lemon zest and stir for a minute, toasting off the orzo.
• Pour in the chicken stock and fresh parsley and stir the orzo uncovered occasionally for 10 minutes, ensuring it doesn’t stick to the bottom of the pan.
• Pour in the cream and stir on low uncovered for a further 5 minutes.
• Turn the heat off and Fold in the baby spinach and parmesan.

Tips & Substitutions:

• For a dairy free option, leave grated parmesan out and replace cream with more chicken stock.
• Grilled lamb cutlets pairs beautiful with this dish.

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