Creamy mushroom and chestnut orzo
A silky winter pasta dish with double the chestnut flavour. Tender orzo is simmered in stock and folded with mushrooms, cream, Parmesan and chestnuts, then finished with a crunchy chestnut and herb topping. Comforting, nutty and festive. For this recipe you will need a food processor. Each serving provides 527 kcal, 15.1g protein, 49.7g carbohydrate (of which 8g sugars), 28.3g fat (of which 12.9g saturates), 4.8g fibre and 1.34g salt.
Ingredients
- Olive Oil30 ml
- Chicken stock700 ml
- Double cream100 ml
Instructions
7 steps- 1
For the chestnut crumb, pulse the chestnuts, bread and rosemary or thyme to coarse crumbs in a food processor.
- 2
Heat the oil in a frying pan over a medium heat, add the chestnut mixture with a pinch of salt. Cook for 4-5 minutes, stirring often, until golden and crisp. Stir through the grated Parmesan and set aside.
- 3
Heat the olive oil and butter in a large, deep frying pan or sauté pan on a medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and cook for a further minute.
- 4
Increase the heat, add the mushrooms and cook for 6-8 minutes until softened and any liquid has evaporated. Stir in the chestnuts.
- 5
Add the orzo and stir to coat in the buttery mushrooms. Pour in the hot stock and bring to a simmer. Cook for 12-15 minutes, stirring occasionally, until the orzo is tender and most of the stock has been absorbed.
- 6
Stir in the cream, Parmesan and most of the parsley. Add a splash of water to loosen if needed. Season well with salt and black pepper.
- 7
Spoon into warm bowls. Scatter over the chestnut crumb and remaining parsley to serve.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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