Truffle and Wild Mushroom Orzotto

    10m prep time
    40m total time
    Easy level
    14 ingredients

A delightful dish that is bound to bring a sense of satisfaction around the dinner table. For those of you who haven't tried truffle, it's an earthy and slightly floral flavour that can be a bit "marmite" (love it or hate it!). We love it, but if you aren't sure, you could try this recipe with a porcini mushroom paste or just a drizzle of truffle oil to ease you in gently.

Method

Based on 4 servings, adjust as needed.

Step 1

Prepare the onion, garlic and mushrooms as instructed in the ingredients list. You can also make up the mushroom or veggie stock with hot water and mix until the cubes have dissolved.

Step 2

Find a large casserole dish or high-sided saute pan and turn the heat to medium. Add half of the olive oil. Once hot, tip in the diced onions and cook on a low heat for 5-6 minutes until soft and translucent.

Step 3

Turn up the heat to high and add the butter and the torn wild mushrooms and the sliced chestnut mushrooms. Season generously with black pepper and allow to cook on a high heat until the mushrooms have wilted and started to colour. If they look like they are "boiling" rather than "frying", this is because your pan is too small. We recommend removing half and cooking them in batches. Cook for 10 minutes before adding the chopped garlic and cooking for a further 5 minutes.

Step 4

Now add the orzo pasta. Mix well in the mushroom juices before pouring in all but a splash of the hot stock. Bring to a simmer and cook for a further 10-15 minutes until all the stock has been absorbed and the orzo is cooked through. Add the remaining stock if the orzotto is looking a little dry (it should be quite runny, like a risotto).

Step 5

Once cooked, stir through the truffle pesto and add half of the lemon juice and zest. Add the grated Italian hard cheese before tasting and checking for seasoning. We've not added salt to this recipe as the pesto can be salty, so season to your personal taste. Serve in large scooped bowls and sprinkle with the chopped or broken walnuts. Top with rocket which you can dress with the remaining lemon juice and a little extra virgin olive oil, if you wish. Enjoy!
  • Ingredients
  • Based on 4 servings
  • 1 Litre Mushroom Stock, of vegetable stock. 1 cube per 500mls 1 x Kallo Organic Mushroom Stock Cubes x6 66g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 4 Garlic Cloves, peeled and chopped 1 x Sainsbury's Garlic
  • 1 Onion, or shallot, finely diced 1 x Sainsbury's Onions Loose
  • 200g Mixed Wild Mushrooms, torn 1 x Sainsbury's Speciality Mushroom Mix, Taste the Difference
  • 1 Lemon, zest and juice 1 x Sainsbury's Lemons
  • 300g Orzo 1 x Sainsbury's Orzo Pasta, Taste the Difference 500g
  • 400g Chestnut Mushrooms, cleaned and sliced 2 x Sainsbury's 200g Baby Button Chestnut Mushrooms
  • 30g Italian Hard Cheese, grated 1 x Stamford Street Co. Italian Hard Cheese 200g
  • 25g Butter 1 x Sainsbury's British Butter, Salted 250g
  • 1 tbsp Extra Vigin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 60g Rocket 1 x Little Leaves Wild Rocket 60g
  • 90g Truffle Pesto 1 x Sacla Truffle Pesto 90g
  • 50g Walnuts, chopped or broken 1 x Sainsbury's Walnuts, Halves 100g
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