Ingredients
- 300g chestnut mushrooms, thinly sliced
- 700g orzo
- 2 cloves of garlic, finely grated
- 30g parmesan, finely grated + more to finish
- 200g spinach
- 175g artichokes, roughly chopped
- Juice of half a lemon
- 250g ricotta
- Handful of fresh basil, torn
- 1.5 litres vegetable/chicken stock
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- Salt and Peper
Method
- Preheat oven to 200°C. Add the orzo, stock, Italian seasoning, garlic and red pepper flakes into a baking dish. Stir to combine.
- Cook for 20 minutes, stirring once halfway through.
- During this time, fry the mushrooms with olive oil over a high heat for around 5-7 minutes, or until browned. Season with salt and pepper.
- When your 20-minute timer goes off, add the spinach, artichokes, parmesan, lemon juice and a generous pinch of salt and pepper into the baking dish. Stir to combine, then top with dollops of ricotta and the browned mushrooms. Pop it back in the oven for another 10 minutes.
- Finish with scattered fresh basil leaves and another optional grating of parmesan. Add some more red pepper flakes and dive in!
Note: if you prefer, you can wilt the fresh spinach in a separate bowl with a splash of boiling water before combining into the dish – this reduces the amount of stirring you’ll have to do!