Air Fryer Baked Leek and Mushroom Orzo
This creamy mushroom and orzo pasta bake will be on the table in under 30 minutes and happens to be meat free.
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Introduction
If you’ve not cooked with orzo before, this recipe is the perfect introduction. The tiny pasta shapes, almost like grains of rice, are brilliant for traybakes as they soften yet keep their shape, making orzo really filling. This orzo bake is a deliciously comforting dinner made with just six ingredients.
Ingredients
| 150g | orzo |
| 100g | mushrooms, sliced |
| 80g | cream cheese with chives |
| 100ml | hot vegetable stock |
| 1 | small leek, sliced |
| 15g | Parmesan, finely grated |
| salt and freshly ground black pepper | |
| non-stick spray oil |
Essential kit
You will need: an air fryer.
Method
Put the orzo into a heatproof bowl and pop the kettle on to boil. Pour boiling water over the orzo and leave to soak for 10 minutes. Drain the orzo and return it to the bowl.
Meanwhile, preheat the air fryer to 180°C.
Place the mushrooms in the air-fryer basket, spray with oil, season with salt and pepper, then cook at 180°C for 4 minutes. Transfer to a plate and set aside.
Combine the cream cheese and hot vegetable stock in a jug, then pour over the orzo in the bowl. Add the sliced leeks, season with salt and pepper, then mix to combine.
Tip the orzo mixture into an ovenproof dish, cover with foil and cook at 180°C for 15 minutes, carefully stirring halfway through the cooking time.
After 15 minutes, remove the foil, stir through the mushrooms, scatter over the Parmesan and cook (uncovered) for 3 minutes, or until the cheese is golden.
Cook’s tip: This is a fantastic base recipe that you can adapt by adding anything you fancy to the orzo. I’ve kept it meat-free, but you could add a handful of chopped ham or chunks of chorizo.
Calories: 367 kcals per serving.
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