One Pot Creamy Mushroom and Aubergine Orzo

Ingredients

Serve 2

200-300 gr mushrooms of your choice

1 medium aubergine

1 cup orzo

1 litre chicken stock (using 1 chicken stock cube)

2 garlic cloves

1 cup frozen peas

100 gr grated parmesan + to serve

3 tbsps olive oil

1 tsp paprika

salt & pepper

Method

1. Cut the aubergine in small cubes and mushrooms in quarters or thin slices.

2. Add olive oil in a pan together with the aubergine, mushrooms and chopped garlic. Season with salt, pepper and paprika. Leave to cook until tender, about 10 minutes.

3. Bring in 1/2 chicken stock and orzo. Leave to reduce on low-medium heat, stirring from time to time.

4. Add in the rest on the stock and peas. Simmer until orzo is cooked. Around 5-10 minutes. Add more boiled water if needed. It should be creamy not dry.

5. Towards the end, bring to perfection by adding the parmesan grated.

6. Enjoy while fresh!