Get your prep done before you start cooking. Roughly chop the hazelnuts, chop the scallions into 1 inch/2,5 cm parts. Chop the thyme leaves and mince the garlic.

Heat a large skillet over high, add hazelnuts and toast until they start to brown. Remove from skillet.

Reduce heat to medium high and add 3 tablespoons oil. Add the scallions and cook while stirring occasionally, until softened and charred, about 5 minutes. Turn off the heat and stir in garlic. Followed by maple syrup, salt, chili flakes and lemon juice. Remove from skillet and combine the scallions with hazelnuts.

In the same skillet, heat 1 tablespoon oil over medium. Add garlic and thyme, cook for 1 minute. Stir in orzo, salt and pepper. Cook for an additional minute. Pour in vegetable broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered until almost al dente and most of the liquid is absorbed, about 8 minutes. Stir frequently to keep the orzo from sticking to the bottom of you skillet and to release its starch.

Next, stir in mascarpone and simmer for 2 minutes more.

Finish off with charred scallion-hazelnut mixture. Garnish with fresh thyme and black pepper. Serve!