Mushroom and courgette orzo 'risotto'

Method

1. Make the pesto by putting all the ingredients in a food processor and blitzing until smooth.

2. Cook the orzo in boiling salted water until al dente, drain and set aside.

3. Heat a little olive oil in a frying pan over a medium-high heat. Add the shallot along with 50g butter and cook until golden and soft. Next, add the courgette and cook for another five minutes.

4. Add the mushrooms to the pan along with a little sea salt and black pepper. Fry for another five minutes and then take off the heat. Stir in the juice of half a lemon. Stir through the basil and walnut pesto along with the orzo and serve garnished with lots of fresh basil.