Creamy Sausage and Mushroom Orzo

Updated at: Thu, 07 Nov 2024 22:15:24 GMT

Step 1

Boil a kettle Heat a large, wide-based pan (preferably non- stick with a matching lid) over a high heat Add your sausage meat (remove the paper if required!) to the pan and break it up with a wooden spoon

Step 2

Tear your chestnut mushrooms into the pan and cook for 5 min or until the sausage meat is beginning to brown

Step 3

Peel your garlic Once the sausage meat is beginning to brown, grate the peeled garlic into the pan

Step 4

Add your orzo, stirring to coat the grains and cook for 1-2 min or until fragrant

Step 5

Once fragrant, add the boiled water (see ingredients for amount) with your chicken stock mix, Chinese rice wine and Dijon mustard Add a generous pinch of salt and pepper and bring to the boil

Step 6

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked with a slight bite and the sausage meat is cooked through (no pink meat!) Tip: Stir the orzo occasionally to stop it from sticking Wash your spinach and pat dry with kitchen paper

Step 7

Once cooked through, increase the heat to medium-high and add your double cream and spinach and cook for 1-2 min or until the spinach has wilted and the sauce has thickened - this is your one pan creamy sausage, mushroom & spinach orzo

Step 8

Serve the one pan creamy sausage, mushroom & spinach orzo and grate your Italian hard cheese finely all over top Season with a generous grind of pepper

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