One-Pot Orzo Risotto with Mushrooms

Ingredients

• 250 g brown mushrooms
• 2 tbsp olive oil
• Salt
• Pepper
• 1 Shallot
• 1 Garlic clove
• 0.5 bundle thyme (10 g)
• 100 g Baby spinach
• 0.25 bundle basil (5 g)
• 250 g orzo pasta
• 400 ml hot vegetable broth
• 100 g frozen peas
• 100 ml soy cream
• 2 tbsp lemon juice
• 3 tbsp yeast flakes (4 g each)

Instructions

1. 1.

   Clean and halve the mushrooms. Heat olive oil in a pot over medium heat, sauté the mushrooms for about 5 minutes, then season with salt and pepper.

2. 2.

   Meanwhile, peel and finely dice the shallot and garlic. Wash the thyme, pat dry, remove stems, and chop leaves. Rinse the spinach and spin dry. Wash basil, pat dry, strip leaves into rough pieces.

3. 3.

   Add the shallot, garlic, and thyme to the mushrooms, stir, and sauté for another 3 minutes. Add the orzo pasta and cook for an additional 2 minutes.

4. 4.

   Pour in about half of the broth and let simmer on low heat for 5 minutes until the pasta has absorbed most of the liquid. Add the remaining broth and bring back to a boil.

5. 5.

   Stir in the peas, soy cream, lemon juice, and yeast flakes, seasoning with salt and pepper to taste.

6. 6.

   Fold in the spinach, cover, and cook on low heat for 2–3 minutes until wilted. Serve the orzo risotto in bowls and garnish with fresh basil.