Mushroom and courgette orzo 'risotto'

Name: Mushroom and courgette orzo 'risotto'
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 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; 175g walnuts; 1 clove of garlic; handful of fresh basil; 100g Parmesan, grated; 6 tbsp of olive oil

1 step

Prep:5minCook:15min

We love this dish as a dinner in the midweek and eat the leftovers for lunch the following day

Updated at: Wed, 01 Nov 2023 07:54:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories3418.7 kcal (171%)

Total Fat289.1 g (413%)

Carbs147.4 g (57%)

Sugars26.3 g (29%)

Protein92 g (184%)

Sodium2031.1 mg (102%)

Fiber37.2 g (133%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2shallots

sliced thinly

1courgette

halved lengthways and sliced thinly

300gmixed mushrooms

0.5juice of lemon

50gbutter

150gorzo

175gwalnuts

1clove of garlic

fresh basil

100gparmesan grated

6 Tbspolive oil

Instructions

Step 1

Make the pesto by putting all the ingredients in a food processor and blitzing until smooth. Cook the orzo in boiling salted water until al dente, drain and set aside. 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. 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.

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