- 200 g orzo
- 100 g leek
- 400 g chestnut mushrooms
- 1 splash red wine
- 500 ml vegetable stock
- 75 g Boursin cheese
- Finely chop the leek and slice the mushrooms.
- Heat some olive oil in a pot or pan and fry the leek for 3 minutes. Add the mushrooms and fry for another 10-15 minutes.
- Then add the orzo and deglaze with red wine and vegetable stock. Let simmer for 12-15 minutes. Add more water if needed.
- Add the Boursin cheese and stir well until it is melted. Season to perfection with salt and pepper.
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