One-pan mushroom and leek orzo recipe
 Orzo makes a quick alternative to risotto, no stirring for half an hour! The starch from the pasta makes a creamy sauce without the cream. Orzo is also great to use in a vegetable soup. 2 tbsp olive oil, plus 1 tbsp extra to serve250–300g/9–10½oz mushrooms, sliced2 medium leeks, trimmed and thinly sliced400g/14oz orzo pasta1 vegetable or chicken stock cubesalt and black pepper 2 tbsp olive oil, plus 1 tbsp extra to serve 250–300g/9–10½oz mushrooms, sliced 2 medium leeks, trimmed and thinly sliced 400g/14oz orzo pasta 1 vegetable or chicken stock cube salt and black pepper Method Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube.Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube. Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Recipe tips Any mushrooms are good in this recipe. Chestnut mushrooms work really well, but buying loose button mushrooms can often be cheaper. If orzo is out of your budget, or just not in the cupboard, you can use broken up spaghetti in its place. A grating of cheddar or some leftover roast chicken wouldn't be out of place in this recipe either! In November 2023 this recipe was costed at an average of £3.28 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.