Creamy Mushroom and Spinach Orzo

Ingredients

• 2 tbsp olive oil

• 100g frozen chopped onions

• 300g frozen mixed mushrooms

• 2 garlic cloves, crushed or grated

• 1 tsp finely chopped thyme leaves

• 240g orzo

• 600ml vegetable stock, hot

• 175g frozen chopped spinach

• 2 heaped tbsp crème fraîche

• 30g vegetarian Italian hard cheese (or parmesan), finely grated, plus extra to serve

4 servings

Calories~413 kcal

Protein~14 g

Carbs~51 g

Fat~16 g

Fiber~6 g

Sugar~4 g

Total recipe

Calories~1,650 kcal

Protein~55 g

Carbs~205 g

Fat~65 g

Fiber~25 g

Sugar~15 g

Method

• Step 1

  Heat the oil in a wide non-stick pan. Cook the frozen onions with a pinch of salt over a medium heat for 5 mins or until softened, stirring frequently.

• Step 2

  Add the frozen mushrooms, turn up the heat and cook for 3-4 mins, until the moisture has evaporated. Add the garlic and thyme and cook, stirring, for 1 min more.

• Step 3

  Stir in the orzo, then the stock, and bring to the boil. Reduce the heat and cook for 8-10 mins on low, stirring occasionally, until all the liquid has been absorbed.

• Step 4

  Stir the frozen spinach into the pan and cook for 1-2 mins. Turn off the heat and allow to sit for a further min.

• Step 5

  Stir in the crème fraîche and cheese; season to taste. Serve with a little extra cheese on top.