rdrn recipes Baking Bread Baking Cakes, Tarts and Muffins Baking Treats Breakfast Chicken meals Meat meals Seafood meals Vegetarian meals Salad Soup

< Creamy mushroom, spinach and butternut Orzo Aubergine Parmigiana Aubergine with crispy coriander pesto Baked Falafels Baked Leftover Risotto Balls (Arancini)Balsamic glazed roast carrots and mushrooms Balsamic roasted mushrooms and tomatoes Barley risotto Cashew-Crusted Cauliflower Steak Coconut curry chickpea bowl Courgette Dahl with Crispy Carrot Fritters Creamy mushroom, spinach and butternut Orzo Crispy Baked Gnocchi With Tomatoes, Basil And Mozzarella Fresh Spring Rolls with Peanut Sauce Indian chickpea koftas with sweet potato fries Lentil dhal Mexican bean chilli Miso aubergines with tofu, sesame and chilli Moroccan Lentil Aubergine bake Mushroom and tomato Dahl Ras El Hanout Halloumi and roast veg quinoa salad Red curry lentils Spiced, roasted cauliflower and chickpeas Spiced mashed aurbergine and peas Spicy BBQ Tofu stir-fry Spicy Peanut Tofu Bowls Thai green curry Vegan shepherd's pie Vegetarian gado gado potatoes

< Creamy mushroom, spinach and butternut Orzo

Yield: serves 4 ppl

Time: 1 hour

Ingredients

3 T butter
3 cloves minced garlic
1 chopped onion
3 T cake flour
1 ½ cups milk
3 cups chicken stock
1 ½ cups orzo/risoni
½ cup grated parmesan
S&P
Dried thyme
Baby spinach
Mushrooms, butternut and baby tomatoes
Balsamic vinegar

Method

Oven 180°. Roast mushrooms, butternut and tomatoes with balsamic, time and S&P.
Heat butter and fry onion and garlic until soft.
Add flour and cook for 1 minute, stirring often.
Add the milk and chicken stock (made with boiling water) little by little and whisk as sauce thickens.
Once sauce has heated up, add orzo, S&P and stir once, then put lid on. Bring to simmer and leave to cook for 8-10 mins until Orzo coked and still quite saucy.
Remove from stove, stir through chopped spinach and serve with roasted mushrooms, butternut and tomatoes.