Bacon & Mushroom Orzo
Deliciously creamy orzo with bacon and mushrooms. All cooked in one pan.
Print Pin RateServings: 2
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)
Instructions
- 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.
- Turn the heat down to a medium heat, then add in the garlic and thyme. Cook for a further minute.
- Pour in the chicken stock, add the crème fraiche, and add in the orzo. Stir it well, then bring to a simmer.
- Cover it with a lid, then cook for about ten minutes, stirring occasionally, until the liquid has been absorbed and the orzo is cooked.
- Turn off the heat, then add in the parmesan and spinach then stir it through until the spinach leaves wilt.
- 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.
