One Pot Creamy Mushroom Orzo

Ingrédients

you will need to serve 2

454kcal and 15g protein

300g mushrooms

1 white onion

2 large garlic cloves, minced

2 large handfuls of cavolo nero (or use kale or spinach)

1 chicken/veggie stock cube

1 tbsp 1/2 fat creme fraiche

30g parmesan and its rind

1 tsp fresh chopped rosemary

1 scant tsp honey (I used truffle honey)

1 tsp mustard

140g orzo

Any protein you like to serve

Instructions

Dice the onion, mushrooms and garlic. I like to chop the mushrooms in different sizes to add texture! Some big and some small.

In a deep pot sweat the onion in a little olive oil for a minute or so, then add in the sliced mushrooms, garlic, fresh chopped rosemary, and a few cracks of black pepper (no salt) and cook out for 5 minutes until all the water comes out the mushrooms and evaporates. Add in the orzo, stir for a minute, then tip in 300ml water and add a stock cube, pinch of salt and the parmesan rind only.

Add the shredded greens, mix, and bring to a simmer. Allow to simmer gently, mixing from time to time to prevent the orzo from sticking to the bottom of the pan and help thicken . Cook for 7-10 minutes until the orzo is al dente but still saucy. I like to cook my protein while I wait; today, I used roast chicken.

Whisk in a tbsp creme fraiche, 1 tsp truffle honey, 30g grated parmesan and some extra black pepper or salt if needed. Turn off the heat and allow to sit for 2 minutes. Serve with your protein of choice.