Shitake and butternut squash orzotto with chilli pecorino

Method

1 Heat the olive oil in a large heavy-based saucepan. Add the garlic and spring onions, and cook for 1min.

2 Add the orzo pasta and cook for a further minute, stirring to coat the pasta with the oil and garlic. Stir in the squash and cook for 5min.

3 Meanwhile, bring the stock to the boil in a separate saucepan and keep at simmering point. Add the stock a little at a time to the orzo, stirring occasionally and making sure the pasta is always just covered by the liquid. After 10min, add the mushrooms. Continue adding the stock until the orzo is al dente. Remove the pan from the heat, stir in the butter and season to taste.

4 Mix together the pecorino, chilli and mint. Scatter on top of the pasta and serve.

Cook's notes

Orzo is a rice-shaped pasta. It's used here instead of rice to make a sort of risotto, or orzotto.

If you can find chilli pecorino, substitute it for the pecorino, but reduce the quantity of jalapeno.