Mushroom and courgette orzo 'risotto'

2 shallots, sliced thinly

1 courgette, halved lengthways and sliced thinly

300g mixed mushrooms

juice of half a lemon 

handful of basil leaves 

sea salt

pepper 

50g butter

olive oil

150g orzo

For the pesto:

175g walnuts 

1 clove of garlic

handful of fresh basil 

100g Parmesan, grated 

6 tbsp of olive oil

sea salt