• Roughly chop the mushrooms.
• Trim the leek then halve lengthways. Thinly slice half a leek (per 2P) widthways.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the spinach.

• Bash or roughly chop the hazelnuts.
• Place a large pot over medium heat (no oil).
• Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins.
• Remove from the pot and set aside.

• Return the pot to medium-high heat with a drizzle of oil.
• When hot, add the leek and mushrooms. Season with salt.
• Cook until softened, stirring occasionally, 2-3 mins.
• Add the garlic and cook, stirring constantly, until fragrant, 1-2 mins.

• Add the orzo, stock, 400ml water (per 2P) and a knob of butter to the pot. 
• Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins.
• Stir every 3-4 mins to prevent sticking.

TIP: Add a little water if the orzo is too dry or undercooked.

• When the orzo is cooked, add the cheese, creme fraiche and spinach to the pot.
• Stir until the spinach is wilted, 3-4 mins.
• Add a splash more water if required.
• Season to taste with salt and pepper.

• Divide your veggie orzo between bowls.
• Finish with a sprinkling of hazelnuts.

Little Chef's TIP: Kids can sprinkle hazelnuts over the green orzo bowls.