Serves:
2
tbsp
olive or vegetable oil
300
g
chestnut mushrooms
2
medium leeks
1
tin(s) of butter beans`
400
g
orzo (or broken spaghetti)
1
vegetable stock cube(s)
1
tsp
paprika
1200
ml
water
Recipe submitted by: Hannah Molloy (Nutrition Manager, Danone)
Equipment needed: Frying pan, chopping board, colander and knife
Thinly slice the mushrooms and leeks.
Drain and rinse the butterbeans and set aside.
Heat the oil in a large saucepan over a medium heat.
Add the mushrooms and leeks, season with a pinch of salt, plenty of black pepper and the paprika, and cook for 5 minutes until softened, stirring regularly.
Stir in the orzo and cook for 1 minute, allowing it to lightly toast.
Add the butter beans, pour in the water and crumble in the stock cube. Stir until well combined.
Bring to the boil, then reduce to a gentle simmer.
Cook for 10 to 12 minutes, stirring regularly, until the orzo is tender and the sauce has thickened to a creamy, risotto-like consistency. If needed, add a splash more water.
Serve with extra black pepper and an optional garnish of fresh parsley
Substitutions
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