Rukmini Iyer’s quick and easy recipe for mushroom, spinach and hazelnut orzotto | Quick and easy

An early autumn risotto-style dish using low-faff orzo instead of rice. Just add parmesan, brown butter and crisp sage at the end

Orzo is such a hero ingredient, giving a risotto-like texture without the stirring, and especially so if you cook it in the oven for a hands-free dinner. My summer versions inevitably involve cherry tomatoes and red peppers, but this warming early-autumn number with mushrooms, parmesan, and hazelnut and sage butter makes for a lovely light dinner for two.

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