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Takes: 40 minutes
Serves: 4

No nutritional information available.

Ingredients

- 400g - 500g mushrooms, depending on the pack size, sliced
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 200g bacon lardons
- 1 tbsp tomato puree
- 1 tsp dried mixed herbs
- 200g dried orzo
- 750ml vegetable or chicken stock
- 200g frozen peas
- Handful of fresh parsley, finely chopped, to serve (optional)
- Parmesan, grated (shredded), to serve (optional)
- Freshly ground black pepper

Method

1. Heat a large frying pan or saucepan with a lid over a medium heat. Add the mushrooms and dry fry until they have released their moisture, and it starts to evaporate. Drizzle in half of the oil and fry the mushrooms for a few minutes until beginning to brown. Remove from the pan and set aside.

2. Drizzle in the remaining oil and tip in the onions. Turn down the heat to medium - low and fry the onion for 8 - 10 minutes or until softened but not golden. Mix in the bacon and turn up the heat to medium. Fry for a few minutes until golden and starting to crisp.

3. Stir in the mushrooms and any juices along with the tomato puree and mixed herbs, mix in the orzo and fry for 1 minutes, then add the stock and season with freshly ground black pepper.

4. Put the lid on the pan and bring to the boil, turn down the heat and simmer for 8 minutes. Remove the lid; if it is still quite soupy then keep the lid off and simmer for 2 - 4 minutes until the orzo is almost tender and the stock has been absorbed.

5. If the dish starts to become too dry, add a little more water or stock. Stir in the frozen peas and mix everything together. Cook for 2 minutes until the peas are warmed through and tender, plus everything else is hot. Add a little extra water or stock, if needed. Serve with a scattering of parsley and freshly grated Parmesan, if you like.