Orzo is a short-cut pasta shaped like a large grain of rice. This recipe is a great half way house between a risotto and a pasta dish. The consistency is similar to a risotto but it’s quicker to prep as the Orzo is cooked in boiling water for just 8 minutes before combining with the other ingredients.

Serves 4.


  • 200g Orzo
  • 1 small onion finely chopped
  • 1 garlic clove crushed
  • 200g mixed wild mushrooms
  • 20g dried porcini soaked in boiling water for 10-15 mins
  • 50ml white wine
  • 2 tbsp Tims Dairy Greek Style Natural Yogurt ⠀
  • 50g frozen peas
  • 2 tbsp grated parmesan (or pecorino if you’re veggie)
  • Dash of truffle oil (optional if you have it!)
  • squeeze of lemon
  • Greek basil or fresh thyme


Cook the Orzo according to packet instructions. Tear up the fresh mushrooms. Remove the soaked porcini from their liquor with a fork and reserve their stock. Sweat the onion in a lug of olive oil in a large pan. After 5 minutes add the garlic and porcini. Turn up the heat and add the wine followed by the porcini stock. Reduce for a couple of minutes before adding the peas and wild mushrooms. Cook for 2 minutes and then add the yogurt.

Don’t overcook the mushrooms – another minute or two will be plenty. Give the pan a good stir, season generously and squeeze in the lemon juice. Add the drained cooked pasta to the sauce and combine. Season generously.

To Serve:

Sprinkle with the grated parmesan and fresh herbs.



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