Baked Orzo with Creamy Ricotta, Smoked Paprika, and Caramelised Shallots
Baked orzo stirred with ricotta and wilted spinach after sautéing mushrooms, caramelised shallots, and simmering with stock.
- 150 g Orzo pasta
- 250 g Mushrooms (mixed)
- 4 medium Shallots
- 3 cloves Garlic
- 150 g Spinach
- 750 ml Vegetable stock
- 150 g Ricotta cheese
- 2 tbsp Olive oil
- 5 g Smoked paprika
- 2 g Dried thyme
- 50 ml White wine (optional)
- 20 g Parmesan cheese (grated)
- 10 g Fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Caramelise Shallots: Thinly slice the shallots. Heat 10ml olive oil in an oven-safe, deep frying pan (or saucepan) over low heat. Cook the shallots slowly for 15-20 minutes until deeply golden and sweet. Remove shallots and set aside, leaving any residual oil/fat in the pan.
- Step 3
Sauté Mushrooms: Add the remaining 20ml olive oil to the pan. Increase heat to medium-high. Slice mushrooms and sauté until deeply browned and moisture has evaporated (about 8 minutes). Add minced garlic and dried thyme, cook for 1 minute until fragrant.
- Step 4
Deglaze (Optional): Pour in white wine and scrape up any browned bits. Let it reduce almost completely.
- Step 5
Cook Orzo: Stir in the orzo pasta, smoked paprika, and vegetable stock. Bring to a simmer, stirring often to prevent sticking. Cook for about 10 minutes, or until the orzo is nearly al dente and most liquid is absorbed.
- Step 6
Finish the Bake: Stir in the ricotta cheese until creamy. Fold in the fresh spinach until wilted. Stir in the reserved caramelised shallots and half of the Parmesan.
- Step 7
Bake: Sprinkle the remaining Parmesan over the top. Transfer the pan to the preheated oven and bake for 8-10 minutes, or until bubbling and lightly golden on top.
- Step 8
Serve immediately, garnished with fresh chopped parsley.
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