Ingredients
Serves 4
- a good knob of butter
- 4 field (flat cap) mushrooms, sliced
- 2 garlic cloves, sliced
- a few fresh sage leaves, chopped
- 400g orzo
- a handful of baby spinach
- zest and juice of 1 lemon
- 100g Parmesan cheese, grated
- a pinch of ground nutmeg (optional)
- a drizzle of olive oil
Method
- Melt the butter in a large saucepan over a medium heat. When the butter starts to foam, add the mushrooms, garlic and sage. Cook for 3–4 minutes and keep warm.
- Cook the orzo as per the packet instructions. Drain but reserve half a cup of the cooking water. Add the cooked orzo and the water to the mushrooms along with the spinach, lemon zest and juice, most of the Parmesan, the nutmeg (if using) and some salt and pepper. Fold everything together off the heat – you want to just barely wilt the spinach.
- Serve in warm bowls with a drizzle of olive oil and the remaining Parmesan scattered on top.
