30-Minute Chilli Butter Orzo
Ingredients
Chilli butter
- 4 tbsp Pure Buttery Taste
- 3-4 mild red chillies
- 2 tsp mild chilli powder
- 2 tsp hot paprika
- 2 tsp smoked paprika
- 1 small handful fresh parsley
Orzo
- 1 tbsp olive oil
- 1 red romano pepper
- 1 small onion
- 2 garlic cloves, minced
- 250g orzo pasta
- 150ml white wine
- 800-1L vegetable stock
- Salt and pepper to taste
Topping
- 300g oyster mushrooms
- 1 tbsp olive oil
- Pinch of salt and pepper
Preparation
Bring the puree to room temperature.
Finely chop the chillies, parsley, and onion.
Slice the romano pepper into strips.
Grate the garlic.
Tear the mushrooms into chunks.
Mix the Pure Buttery Taste, chillies, chilli powder, paprikas, and parsley to make the chilli butter and set aside.
Melt 2 tbsp of Pure Buttery Taste in a pan over medium heat.
Add the pepper, onion, and garlic and cook for 5-7 minutes.
Stir in the orzo and toast lightly.
Add wine if using.
Pour in 800ml of stock and simmer for 10-12 minutes.
Fry the mushrooms in oil, season with salt and pepper, and add 1 tbsp of Pure Buttery Taste.
Mix the chilli butter into the orzo, top with the mushrooms, add parsley, and serve.
Notes
This dish is silky, creamy, packed with heat from chillies, ready in 30 minutes, and dairy-free.
