Serves: Makes a light lunch/dinner for 2 or a large dinner for 1 person
- ½ cup orzo
- 1 small box hon shimeji mushrooms (or use any mushrooms that you like)
- ½ onion, finely diced
- 2 cloves garlic, finely chopped
- 2 cups of any liquid (I’m using half chicken stock and half water)
- ½ glass dry white wine (optional)
- 1 tablespoon soy sauce
- Large handful of rocket leaves
- Drizzles of balsamic vinegar and olive oil to dress the leaves
- Small knob of butter to finish
- Sauté the mushrooms by heating a non-stick shallow pan on high heat. Add oil to the hot pan and add half of the garlic and the mushrooms. Sauté for a minute and add 1 tablespoon of soy and a dash of pepper. When the mushrooms are browned and the soy sauce have been absorbed, set aside in a bowl.
- Using the same pan, add a little more oil and fry the onion and garlic on medium heat until golden. Add the orzo to the pan and stir for 1 minute, adding in the wine to bubble off the alcohol. Stir in all the stock/water into the pan and cook on medium-low heat for around 10 minutes, stirring one or twice to make sure it is not sticking to the bottom of the pan.
- At 8 minutes, taste the orzo to see whether it is cooked. It should be soft and be creamy with some stock left. If it is still chalky or hard, continue cooking for a minute or two more. If it is getting a little dry add more water to get the desired texture and check the seasoning, adding more salt and pepper if needed.
- When the orzo is cooked, add in the mushrooms and a knob of butter to finish the dish. Dress the rocket with olive oil, balsamic vinegar and a little seasoning. Serve piping hot with a pile of rocket leaves on top of the risotto.
To make the meal more substantial of a dinner for you, add a poached egg on top.
If you want to make this dish extra meaty, stir in cooked chicken or top it with strips of Parma ham.