MUSHROOM ORZO WITH ROCKET
200g orzo pasta 50g button mushrooms 60g porcini mushrooms 70g cherry tomatoes 40g butter 80g graviera or cheddar cheese, grated 50g red onion 8g flat leaf parsley 5g garlic 30ml extra virgin olive oil 20g rocket leaves 650ml vegetable stock Salt and pepper to season 1) Heat a dash of olive oil in a saucepan, then add the pasta and coat in the oil. Add the stock a ladle at a time and continue to stir the pasta, like you would a risotto, until the grains are cooked but still al dente. Set aside. 2) Heat the remaining oil in a heavy-based saucepan. Add the onion, mushrooms, cherry tomatoes and parsley and sauté until softened. 3) Add the pasta to the vegetables and add a dash more vegetable stock to loosen. Stir until heated through. 4) Remove from the heat, add half the cheese and the butter, cover and leave to stand for a couple of minutes, until melted and oozy. Stir, season with salt and pepper, then top with the remaining grated cheese and the rocket leaves and serve in the middle of the table.