Leek, Mushroom & Roule Orzo

Orzo are small pasta shapes that resemble rice and are made from durum wheat semolina.

This is a spur of the moment recipe that I put together to try and use up the leeks and roule I had left in my refrigerator. It is a delicious and easy dish to prepare, which is very similar to risotto except it doesn’t require the continuous stirring while it is cooking. That’s what I love about it – so quick to prepare.

Prep Time: 5-10 minutes

Cook Time: 20 minutes

Serves 5-6

Ingredients

400g Orzo

20g butter

1 tbsp light olive oil

2 leeks finely sliced

3 garlic cloves, crushed

1 red chilli, sliced

1 large courgette cut into small cubes

4 large mushrooms, sliced

1 cup white wine

2 tsp sundried tomato paste

Stock (1 vegetarian stock cube dissolved in 750ml hot water)

75g garlic & herb roule cheese

Salt & pepper to taste

1 tsp dried parsley

1-2 tbsp fresh lemon juice

Instructions

Heat the butter and oil in a large frying pan.

Add leeks and crushed garlic and sauté for a few minutes until leek has softened.

Stir in the red chilli, mushroom and courgettes and cook for another 2-3 minutes.

Then add the orzo and keep stirring for a minute.

Next, add in the wine and continue stirring until it has cooked into the orzo.

Pour in the stock, mix well, cover the pan and cook over low/medium heat for 10-15 minutes until the stock has been absorbed.

Stir in the roule cheese until melted.

Add parsley, lemon juice and season with salt and pepper.

Serve hot with some salad and garlic bread.