Risotto Style Orzo with Mushrooms

Name: Risotto Style Orzo with Mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 cups dry orzo pasta; 1 tbls olive oil; 1 tbls butter; 1 shallot, minced; 2 cloves garlic, minced; 1 cup sliced mushrooms; 6 cups chicken stock (or vegetable stock if you like); Fresh parsley; 1/2 tsp salt (reduce to ¼ tsp if your stock is salted) and pepper; ½ cup grated parmesan; 2 tbls butter

9 steps

Prep:5minCook:20min

I love this dish because it’s so flavourful and comforting and so much more forgiving to make than traditional risotto. Orzo is a tiny rice shaped pasta easily found in any grocery store.

Updated at: Thu, 17 Aug 2023 14:17:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories525.6 kcal (26%)

Total Fat23.6 g (34%)

Carbs57.1 g (22%)

Sugars11 g (12%)

Protein23.2 g (46%)

Sodium1029.1 mg (51%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsorzo pasta

dry

1 tblsolive oil

1 tblsbutter

1 cupsliced mushrooms

6 cupschicken stock

or vegetable stock if you like

fresh parsley

½ tspsalt

reduce to 1/4 tsp if your stock is salted

pepper

½ cupgrated parmesan

2 tblsbutter

Instructions

Step 1

Heat chicken stock in a saucepan. Simmer to keep warm.

Step 2

In a large saute pan heat 1 tbls olive oil and 1 tbls of butter.

Step 3

Saute shallot and garlic for 3-4 minutes until just translucent and tender

Step 4

Add orzo. Stir to coat well with the flavourful oil. Cook to brown and toast the pasta. You want a deep nutty colour on the pasta but don’t take it so far that it burns.

Step 5

Once you have the orzo nicely browned, add in the mushrooms and a couple of ladlefuls of hot stock. (Be careful those first couple of ladlefuls of hot stock are going to instantly sputter and steam when they hit the hot pan)

Step 6

Stir the orzo frequently as it cooks and absorbs the stock.

Step 7

When the liquid has been absorbed add in another couple of ladles of stock.

Step 8

Stir throughout cooking and repeat with more stock until you have incorporated 6 cups of stock and the orzo is tender.

Step 9

At the very end stir in 2 tbls of butter, salt & pepper, fresh parsley and parmesan cheese