Polly Eats London

Preparing time: 15 min	Cook time: 15 min
Ingredients	Method
70 g unsalted butter 1 small onion or shallot, finely chopped One small courgette, finely diced 4 large mushrooms, roughly chopped	Add some butter to a medium pot, heat and fry the onions. Transfer the onions to a small bowl, then add more butter and fry the courgette. Remove the courgette from the pan, add the butter and fry the mushrooms.
1 tbsp cherry (optional) 70 g frozen green peas	Add cherry and increase the heat, let the alcohol evaporate. Heat for 2 minutes, lower the heat, return the onions and courgette to the pan.
	Add the peas and stir, and then add the orzo pasta. Stir again to combine all the ingredients.
250-300 ml chicken or vegetable stock 1 tsp fine salt 1/2 tsp white pepper	Pour 250 ml of stock and stir again. Season with salt and pepper. Cover with a lid and keep on low heat. The pasta should absorb all liquid and be al dente. You may need more stock so add when the pasta absorbed all the liquied but stil is too hard.
	Add a handful of the parmesan cheese and stir. Transfer the pasta to the serving dish, top with fresh parsley and serve warm.