Step 1

Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly.

Step 2

Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube.

Step 3

Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper.