Creamy mushroom & truffle Orzo

Sometimes we just don't have time to stand at the stove for 25 minutes making the perfect risotto, so thats where my cheat comes in! Orzo cuts the time in half and still tastes creamy and delicious.

Put a pan of water on to boil
Once boiling add your stock cube and orzo
In a medium size pan begin frying your onion and garlic on a medium high heat in the olive oil
Once the onions are soft and translucent add the mushrooms
Season with salt and pepper
Add your white wine and reduce for a minute
Add the pasta whilst still al dente (at around 9 minutes) directly into the sauce along with a ladle of the pasta water
Stir constantly until your left with a creamy sauce
Remove the pan from the heat and stir in the cold diced butter, parmesan and fresh parsley
Finish with truffle oil, a final grating of parmesan and a drizzle of balsamic
Enjoy!