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.
This warming early-autumn number with mushrooms, parmesan, and hazelnut and sage butter makes for a lovely light dinner for two.
Once the orzo has had its 25 minutes, take it out of the oven and stir in three-quarters of the parmesan and the lemon juice and zest.
Taste and add more salt or lemon juice as needed, then ladle into two warmed bowls. Top with the hazelnuts, crisp sage and brown butter.
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