• Roughly chop the mushrooms.
• Trim the leek, halve lengthways and thinly slice widthways.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the spinach.

• Place a pot over 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.

NOTE: Adding chicken? Add to the pot, season with salt and pepper and fry until browned, 5-6 mins, before adding the veg.

• 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.
• Once cooked, add the cheese, creme fraiche and spinach.
• 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.