Creamy mushroom and chestnut orzo

Directions

Make Chestnut Crumb

1. Pulse chestnuts, bread and rosemary or thyme to coarse crumbs in a food processor.

2. Heat oil in a frying pan over medium heat, add chestnut mixture with a pinch of salt and cook, stirring often, for 4–5 minutes, until golden and crisp.

3. Stir through the grated Parmesan and set aside.

Cook Orzo

1. Heat olive oil and butter in a large, deep frying pan or sauté pan on a medium heat.

2. Add onion and cook for 5 minutes, or until softened.

3. Stir in garlic and cook for a further minute.

4. Increase the heat, add mushrooms and cook for 6–8 minutes until softened and any liquid has evaporated.

5. Stir in chestnuts.

6. Add orzo and stir to coat in the buttery mushrooms.

7. Pour in hot stock and bring to a simmer.

8. Cook for 12–15 minutes, stirring occasionally, until the orzo is tender and most of the stock has been absorbed.

9. Stir in cream, Parmesan and most of the parsley.

10. Add a splash of water to loosen if needed.

11. Season well with salt and black pepper.

12. Spoon into warm bowls.

13. Scatter over the chestnut crumb and remaining parsley to serve.

Mushroom & Chestnut Orzo Recipe

Ingredients

Serves: 4

Chestnut Crumb:

• 50g cooked chestnuts

• 1 slice stale bread, torn into pieces

• 1 tsp finely chopped rosemary or thyme leaves

• 1 tbsp olive oil

• 10g parmesan, finely grated

• Sea salt

Orzo:

• 1 tbsp olive oil

• 25g butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 250g chestnut mushrooms, finely chopped

• 80g cooked chestnuts, roughly chopped

• 300g orzo

• 750ml hot vegetable or chicken stock

• 70ml double cream

• 50g Parmesan, finely grated, plus extra to serve

• Salt and freshly ground black pepper

• 20g flat-leaf parsley, chopped