We’ve gone from hot summer to freezing winter weather overnight so here is my chicken and mushroom orzo risotto.
2 large chestnut mushrooms sliced
1 finely diced onion
1 grated garlic clove
1/2 cup orzo pasta (looks like rice but cooks a lot faster)
1/2 tsp mixed Italian herbs
1 cup water
1 chicken stock cube
Salt and pepper to taste
Big handful of spinach
1 chicken thigh or half a chicken breast chopped in small dice
1. Sear the chicken in a pan then add the onion, mushrooms and garlic.
2. When soft and a big pinch of salt and pepper and the rest of the ingredients.
3. Keep an eye on it, stirring every so often. When most of the liquid is absorbed try the pasta it should be soft but have a little bite. If it’s not quite done add some more water and simmer until the liquid is absorbed.
Dish to plate in 10 minutes.
Love Emily x