Preparation
Step 1
Drain the mushrooms and heat the stock in a small pan.
Step 2
Set a separate large saucepan with the olive oil over a medium heat. Add the onion and sauté gently for 5 minutes. Stir in the thyme and garlic and cook for 1 minute more.
Step 3
Tip in the mushrooms and orzo, stirring well to coat the orzo with the oil.
Step 4
Add a ladleful of warm stock to the pan. Once the liquid has been absorbed, add another
-ditalini-rigats,chicken-with-broccoli.jpg?tr=w-768,f-webp,q-90)
