500ml(2 cups) vegetable stock / broth, more if needed
3tbspParmesan cheese, grated plus more to serve
chopped parsley or fresh thyme, to serve
Instructions
Melt the butter in a large skillet over medium-high heat until foaming. Add the onions and chopped sage, and sauté for a 5-7 minutes over medium heat
2 tbsp unsalted butter, 1 onion, 6 sage leaves
Add the salt, pepper and other seasonings to the pan, followed by the orzo and stir to toast the orzo.
1 tsp salt, 1 tsp dried thyme, 300 g (1 ½ cups) orzo, ½ tsp ground pepper
Stir in the mushrooms, followed by the Marsala, if using. This splash of liquid will help prevent it from sticking to the bottom of the pan and begin softening the orzo and mushrooms, while bringing out the flavor.
300 g (10 ½ oz) mixed wild mushrooms, 2 tbsp Marsala
Add the cooked chestnuts and gradually add the broth while stirring. Constant stirring is important at this stage, to combine flavors and avoid sticking.
180 g (6 oz) chestnuts
Add the minced garlic followed by the remaining vegetable stock. Bring to a low simmer and cook over low heat, stirring occasionally.
500 ml (2 cups) vegetable stock / broth
Sprinkle plenty of freshly grated Parmesan cheese and serve.
3 tbsp Parmesan cheese
Video
Notes
Use vegan butter or olive oil and leave out the Parmesan to make the recipe vegan.
Replace wild mushrooms with sliced chestnut or white mushrooms and the chestnuts with chopped walnuts if you prefer.
This recipe is gluten-free but check to make sure the vegetable broth (or stock cubes) are suitable as well.