One-Pot Orzo with Peas, Mushrooms and Bacon
A budget-friendly one-pot orzo with mushrooms, bacon lardons and peas in a rich stock — easily made vegetarian or vegan.
Ingredients
- 400-500g mushrooms, sliced
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 200g bacon lardons
- 1 tbsp tomato purée
- 1 tsp dried mixed herbs
- 200g dried orzo
- 750ml vegetable or chicken stock
- Freshly ground black pepper
- 200g frozen peas
- Handful of parsley, finely chopped, to serve (optional)
- Parmesan, grated, to serve (optional)
Instructions
- Heat a large frying pan or saucepan with a lid over a medium heat.
- Add the mushrooms and dry fry until they’ve released their moisture and the liquid starts to evaporate.
- Drizzle in half the oil and fry the mushrooms for a few minutes more, until beginning to brown. Remove them from the pan and set aside.
- Drizzle in the remaining oil and tip in the onion. Turn the heat down to medium-low and fry for 8-10 minutes, until softened but not golden.
- Mix in the bacon lardons, turn the heat up to medium, and fry for a few minutes until golden and starting to crisp.
- Stir in the reserved mushrooms and any juices, along with the tomato purée and mixed herbs.
- Add the orzo and fry for a minute before adding the stock and a good seasoning of black pepper.
- Put the lid on and bring to the boil, then turn the heat down and simmer for 8 minutes.
- Remove the lid to check the liquid level — if still quite soupy, simmer uncovered for 2-4 minutes until the orzo is almost tender and the stock is absorbed. Add a splash more water or stock if it starts sticking.
- Add the frozen peas and mix everything together. Cook for 2 minutes until the peas are warmed through and tender.
- Serve with a scattering of parsley and freshly grated parmesan, if you like.