detour. My kitchen

Pasta · FIRST EDITION

Miso pea & mushroom orzo

Golden mushrooms, little pasta grains and peas in a savoury sauce.

30 minutes · Serves 2

Everyday

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration
Serving inspiration · stock photograph

If risotto feels familiar, orzo gives you a similar bowl and miso brings a different savoury note.

Here’s how.

  1. 1

    Brown the mushrooms

    Heat oil in a wide saucepan. Cook mushrooms over medium-high heat for 7–8 minutes until golden, then stir in garlic for 30 seconds.

  2. 2

    Simmer the orzo

    Add orzo and measured water. Simmer for 10–12 minutes or according to the packet, stirring often. Add a little extra water if it dries out before the pasta is tender.

  3. 3

    Add the peas

    Stir in peas for the final 3 minutes of cooking, until hot through.

  4. 4

    Finish off the heat

    Turn off the heat. Mix miso with a spoonful of hot liquid, stir into the pan, and add lemon juice to taste. Serve while loose and creamy.

Orzo keeps absorbing liquid after cooking. Loosen it just before serving if needed.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.