Creamy Squeezy Mushroom Orzo
Creamy, dreamy and ready in no time, this Squeezy Mushroom Orzo is pure comfort in a bowl. Golden mushrooms, soft orzo and a generous squeeze of Primula Original make a silky, cheesy sauce that clings to every bite. It is rich, quick and just the right amount of indulgent. Perfect for weeknights when you want something that feels fancy but takes zero effort.
- Serves 2-3
What You Need
- 1tbsp butter or olive oil
- 250g chestnut mushrooms, sliced
- 2 garlic cloves, chopped
- 225g orzo pasta
- 500–600 ml hot vegetable stock (start with 500 ml, keep a little extra aside)
- 3–4 tbsp Primula Original (or a big squeeze)
- A handful of spinach
- Fresh parsley, chopped
- Black pepper
How You Do It
Heat the butter or oil in a large pan. Add the mushrooms and fry until golden. Add the garlic and cook for 1 minute.
Stir in the orzo and pour in most of the stock. Simmer gently for 10–12 minutes, stirring often, until the orzo is just cooked and the liquid mostly absorbed.
Remove from the heat. Add a generous squeeze of Primula Original and stir in the spinach until it wilts. If the sauce looks too thick, loosen with a splash of the reserved stock. It should be glossy and creamy.
Finish with chopped parsley and plenty of black pepper. Serve straight away, while it’s still luxuriously squeezy.
Optional garnish: For extra flair, fry a few extra mushroom slices until golden and pop them on top before serving.
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