Creamy Mushroom Orzo

Course: main Skill level: easy Serves: 2 Vegan

50 g (1¾ oz) vegan spread

1 small onion, diced finely 4 cloves garlic, 1 diced, 3 sliced 350 ml (12 fl oz) hot, fresh

vegetable stock

150 ml (¼ pt) Alpro This Is Not M*lk Whole

125 g (4½ oz) orzo

2 bay leaves

10 sprigs of thyme, leaves picked 300 g (10½ oz) chestnut or brown

mushrooms, sliced Handful of parsley, chopped

60 g (2¼ oz) spinach leaves

30 g (1 oz) vegan parmesan, plus

extra to serve

1 Add 35 g (1¼ oz) of the spread to a medium-sized saucepan, set over a medium heat then add the onion and diced garlic and cook, stirring often, for 12 to 15 minutes until the onions are soft and translucent but not brown. Add a splash of water if they begin to catch.

2 Combine the hot stock with the Alpro This Is Not M*lk.

3 Add the orzo, bay leaves and half the thyme to the onions and stir for 2 minutes. Then gradually add the warm stock and This Is Not M*lk mixture one ladle at a time, stirring often and adding the next ladle once all has been absorbed and the orzo is just cooked – this will take around 15 minutes.

4 When the orzo is almost cooked, melt the remaining vegan spread in a frying-pan and set over a medium-high heat. Add the sliced garlic, mushrooms, remaining thyme and cook, tossing regularly until golden, then stir in the fresh herbs.

5 Once all the liquid has been absorbed and the orzo is tender, remove from the heat, stir in the spinach, vegan cheese and half the mushrooms then divide between two warm bowls. Top each bowl with the remaining mushrooms and serve with extra vegan cheese, if you like.