How to make Ella Mills’ creamy white bean and mushroom orzo risotto
“When I want something cosy and comforting but super easy, with almost no washing up, this creamy, zesty white bean and mushroom orzo is my go-to. Everything comes together in one pan, making it the perfect fuss-free meal for busy days,” says Ella Mills, founder of the Deliciously Ella brand. “With earthy mushrooms, hearty beans and velvety orzo, it’s rich and satisfying, with umami hints of miso in each bite for extra depth and lemon zest for brightness. Doubling the recipe is a great option for quick, delicious lunches too, as the flavour only gets better with time.”
Creamy white bean and mushroom orzo risotto
Ingredients:
(Serves 2 – includes 7 plants)
Olive oil
1 small onion, finely chopped
250g mixed mushrooms (such as, chestnut and shiitake), sliced
3 garlic cloves, crushed or sliced
100g orzo
1tsp dried thyme
1 × 400g tin of white beans, drained and rinsed
300ml hot vegetable stock
100ml oat or almond milk (unsweetened)
2tsp white miso paste
1 large handful of baby spinach (about 50g), roughly chopped
Grated zest and juice of 1 lemon
Method:
1. Heat one to two tablespoons of olive oil in a large frying pan set over a medium heat. Add the onion with a generous pinch of salt and cook for five minutes, until softened.
2. Add the mushrooms and cook for another eight to 10 minutes until golden. Stir in the garlic for the final one minute.
3. Stir in the orzo and thyme, letting them toast for a minute, then add the beans and vegetable stock. Simmer for seven to 10 minutes (with the lid off), stirring occasionally, until the orzo is tender and the liquid has been absorbed.
4. Add the milk, miso, spinach and lemon zest and juice, and let it cook for a final three to five minutes, stirring occasionally, until the spinach has wilted and the dish feels thick and creamy. Season to taste (I like lots of pepper in this recipe), then serve and enjoy!
Quick Wins: Healthy Cooking For Busy Lives by Ella Mills is published by Yellow Kite, priced £25. Author photography: Sophia Spring. Food photography: Clare Winfield. Available now.