(recipe, styling & photography by Sam Lindsell: www.drizzleanddip.com)
The mushrooms and goat’s cheese add an earthy and umami note to this easy one-pan orzo dish. This delicious creamy pasta pairs perfectly with ‘The Dry Land Collection’ Barrel Fermented Chenin Blanc by Pederberg Cellar.
Recipe – serves 2 – 4
2 Tbsp olive oil
1 brown onion finely chopped
250gms portobello mushrooms, sliced
2 tsp thyme leaves stripped from stalks (approx. 3)
3 cloves garlic, minced
80ml Pederberg The Dry Land Collection Courageous Barrel Fermented Chenin Blanc
1 cup orzo pasta
2 cups chicken stock (or ½ chicken and ½ mushroom stock)
2 handfuls baby spinach leaves / 100gms (roughly chopped)
100 – 125ml cream (1/2 cup)
50gms creamy goats’ cheese/ Chevin
30 – 40gms freshly grated Pecorino Romano or Parmesan (and more to serve)
Salt and black pepper to taste
1 Tbs finely chopped Italian parsley
Heat the olive oil in a large skillet and add the onions. Sauté for a few minutes until translucent.
Add the sliced mushrooms and thyme and stir to combine. Put the lid on the skillet to generate a little moisture. Stir frequently and if necessary, add another splash of olive oil.
Once the mushrooms start caramelising, add the minced garlic, and stir for a minute or so. Add the wine to deglaze the pan and allow most of the liquid to cook off.
Add the orzo pasta and toss to coat it in the pan. Pour over the chicken/mushroom stock and cook over medium-low heat for about 12 – 14 minutes. Stir the pan regularly to ensure the pasta doesn’t stick to the bottom. Add about ¼ cup of the cream and a splash of boiling water if necessary.
Add the spinach leaves and cream once the pasta is almost cooked. Stir until the spinach has wilted and the cream combined.
Once the spinach has wilted add pieces of the goat’s cheese and stir until it has melted into the pasta. Add the grated Pecorino Romano (or Parmesan) and check the seasoning add a little salt and black pepper to taste. Sprinkle over the chopped parsley and serve a little more grated cheese if desired.
