Cheesy Stilton and Mushroom Orzo Recipe

One-pot stilton cheese and mushroom orzo with sage.

Cheesy Stilton and Mushroom Orzo Recipe

This one-pot cheesy mushroom orzo pasta recipe is deeply savoury with a massive punch of flavour from Stilton cheese that's complemented by fresh sage, and it will go from your fridge to your table in around 35 minutes.

Course Main Course

Cuisine Modern European

Diet Vegetarian

Keyword cheesy mushroom orzo, creamy mushroom orzo, mushroom orzo, vegetarian mushroom orzo recipes

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 730kcal

Author Brian Jones

Ingredients

300 g Chestnut Mushrooms 3-4 Cups (sliced volume)
2 tablespoon Butter
¼ teaspoon Salt
2 Garlic Cloves
1 Small-Medium Echalion or Banana Shallot 35g
4-6 Sage Leaves
200 g Orzo Pasta 7oz
400 ml Water 1⅔ Cups
1 Vegetable Oxo Cube
125 g Stilton Cheese 1 Cup

Instructions

Slice the mushrooms 3-4mm (just over ⅛") thick.
Heat the butter in a 28cm or 11" frying pan over medium heat, and when it begins to foam, add the mushrooms and salt, then cook for 8-10 minutes, tossing every few minutes.
Peel and finely dice the garlic.
Cut the shallot in half, peel it and then cut it into thin half-moon shapes.
Finely shred the sage leaves.
After the mushrooms have had their cooking time, toss in the garlic, shallot, and sage, then cook for 1-2 minutes.
Add the orzo pasta and stir for a couple of minutes.
Pour in the water, crumble in the OXO cube and stir to combine.
Once the liquid begins to boil, reduce the heat to low, add a lid, and cook until almost all of the liquid has been absorbed and the pasta is al dente. Stir the pasta halfway through the cooking time.

This should take 10-12 minutes.

Whilst the pasta is cooking, crumble the Stilton cheese.
Once the pasta is al dente, toss in the crumbled cheese and cook until it has melted and been incorporated into the pasta. Serve immediately.

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