Bacon & Mushroom Orzo

Bacon & Mushroom Orzo

from chefjonwatts.com
20 min

Deliciously creamy orzo with bacon and mushrooms. All cooked in one pan.

Ingredients

  • 150 g Bacon lardons
  • 250 g Chestnut mushrooms (cut into quarters)
  • 2 Cloves of garlic (minced)
  • 10 g Thyme (chopped)
  • 400 ml Chicken stock
  • 100 ml Crème fraiche
  • 180 g Orzo
  • 50 g Spinach
  • 25 g Parmesan (grated (plus extra for serving))

Directions

  1. 1

    Heat some olive oil (not extra virgin) in a large frying pan over a high heat. Add the bacon and the mushrooms and cook for about 5 minutes. The mushrooms will soften and halve in size, and the bacon should start to turn crispy.

  2. 2

    Turn the heat down to a medium heat, then add in the garlic and thyme. Cook for a further minute.

  3. 3

    Pour in the chicken stock, add the crème fraiche, and add in the orzo. Stir it well, then bring to a simmer.

  4. 4

    Cover it with a lid, then cook for about ten minutes, stirring occasionally, until the liquid has been absorbed and the orzo is cooked.

  5. 5

    Turn off the heat, then add in the parmesan and spinach then stir it through until the spinach leaves wilt.

  6. 6

    Taste for seasoning then dish it up and finish with some more parmesan cheese. I also added some pan-fried slices of mushrooms. I heated a little bit of oil in a pan and cooked them until they were browned on both sides.