Good (UAE) - - GOOD FOOD -

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.

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