Orzo from one pan with pesto, cheese, asparagus and mushrooms

Ingredients

• 240 g orzo pasta (approx. 60 g per serving)
• 1 tablespoon olive oil
• 1 small leek, sliced
• 200 g mushrooms, sliced
• 250 g asparagus, cut into smaller pieces
• 750 ml vegetable or chicken stock (top up if necessary)
• 1 tablespoon butter
• 3-4 tablespoons basil pesto
• 80 g mozzarella, torn
• 30 g Parmesan (or Grana Padano), grated
• fresh basil for garnish
• salt, pepper to taste

Optional:

• 250-300 g turkey or chicken

Method

1. If you choose the version with meat, start by cutting it into thin strips and frying them in olive oil with spices to taste.
2. Once the meat is done, set it aside and use the same pan to prepare the vegetables. Heat a tablespoon of butter, add the chopped leeks and sauté for 2-3 minutes.
3. Add the mushrooms and asparagus cut into small pieces and sauté for a few more minutes.
4. Add the orzo directly to the pan, fry briefly and pour the broth over everything so that the pasta is covered. Cover the pan and let it cook over a low heat for about 12-15 minutes. Stir the mixture continuously and add stock as needed. The orzo should be soft and the liquid almost absorbed.
5. Once the orzo is done, stir in cheese to taste at the end, or you can sprinkle it on top and let it bake for a while.
6. Serve with fresh basil, basil pesto and grated cheese.