Wild mushroom orzo with basil pesto

In a large pan over medium-low heat, heat the olive oil (6 tbsp). Cook the garlic (6 cloves), thyme (1/2 bunch) and leeks (2), stirring, until beginning to soften and become fragrant (2-3 minutes). Add the lemon zest (2 tsp) and cook, stirring, for 30 seconds, until fragrant.

Increase the heat to medium and add the orzo (350 g). Season, then cook, stirring, for 1 minute until toasted. Pour in half of the stock (0.5 L) and bring to a simmer, stirring frequently for 2 minutes.

Once the pasta starts to absorb the stock and the liquid has reduced by half, add the rest of the stock (0.5 L) a ladle at a time. Continue to cook, stirring until a creamy sauce forms and pasta is al dente – around 10 minutes.

Remove from heat and stir in the cream (70 ml), parsley (1 1/2 tbsp) and lemon juice (1 1/2 tbsp). Discard the thyme sprigs.

Meanwhile, prepare the mushrooms. Use a fork to cream together the miso (30 g) and butter (50 g) until well combined.

Heat a large frying pan over medium heat and add a tablespoon of the olive oil (2 tbsp) . Once the oil is shimmering, add the garlic (3 cloves), thyme (1 tbsp) and chestnut mushrooms (300 g) and cook for 2-3 minutes until just beginning to colour. Add the remaining oil along with the shiitake (150 g) and exotic mushrooms (200 g) and cook for two minutes before removing from the heat. Stir in the miso butter until it melts and season to taste.

To make the pesto, toast pine nuts (30 g) over a medium heat in a pan for about 3-4 minutes. Add the basil (40 g), parsley (20 g), garlic (3 cloves), lemon juice (1/2), sea salt (1/2 tsp), black pepper (1/4 tsp) and oil (75 ml) to a food processor and blitz to combine, keeping the texture fairly loose.

Serve the orzo with the mushrooms and basil pesto on top.