Ingredients

• 3 tbsp olive oil
• 1 onion, finely diced
• 250g Signature Tastes Mushroom Medley sliced
• 2 garlic cloves, finely grated
• 100ml white wine
• 1 sprig rosemary, leaves picked and finely chopped
• 200g Rummo orzo
• 450 - 550ml hot vegetable stock
• 100g baby leaf spinach
• 40g Signature Tastes parmesan, finely grated
• Zest and juice of 1 lemon
• 100g roasted hazelnuts
• handful flat-leaf parsley, finely chopped, to serve
• Sea salt & freshly ground black pepper

Method

1. Place a large, deep-sided sauté pan or saucepan over medium heat and add the oil. Add the onion and fry until softened, then add mushrooms and fry until the mushrooms are golden and cooked through, which should take about 5-8 minutes.
2. Add 1 grated garlic clove and the rosemary and cook for another 2 minutes, then stir in the wine and let everything bubble away for a few minutes.
3. Now, stir in the orzo, and pour in 450ml of the hot stock and cook, stirring for about 20-25 minutes until the pasta is tender and cooked through. You may need to add more stock if the pasta soaks it all up, so don’t be afraid to add more liquid if needed. You want a loose, saucy dish at the end, so don’t let it dry up!
4. Finally, stir through the spinach, parmesan, and juice of ½ a lemon.
5. For the gremolata, place the remaining garlic clove, zest of a lemon, hazelnuts, and flat-leaf parsley into a mini blender and pulse until they are finely chopped. You can do this by hand or pestle and mortar too, but the mini blender saves your arm!
6. To serve, spoon the orzotto into bowls and sprinkle with the hazelnut gremolata.