Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle, then take out two large saucepans.

STEP 2

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Place one of your saucepans over medium-high heat, pour in boiling water from your kettle, and add salt as you would for cooking pasta. Once the water is bubbling, add the orzo and cook for 9 minutes or until al dente. Before draining, reserve a mugful of pasta water, then drain the orzo.

STEP 3

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Meanwhile, finely chop the chives and set them aside. Then, thinly slice the chestnut mushrooms. Place another saucepan over medium-high heat and add a generous drizzle of olive oil. Add the sliced mushrooms and sauté for 6–8 minutes until nicely caramelised and browned at the edges. Once the mushrooms are ready, pour in the miso cream and stir occasionally to prevent sticking while warming it to a gentle simmer.

STEP 4

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Stir the cooked orzo into the warmed miso cream along with the baby spinach and cook until wilted, around 2 minutes. Season to taste with salt and add a splash of reserved pasta water if the sauce needs loosening any more.

STEP 5

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To serve, divide the orzotto between two plates and top with the creamy cashew labneh, plenty of cracked black pepper, the pine nut crumb, chopped chives and a final drizzle of olive oil if you like. Enjoy!