Easy Mushroom Orzo Risotto 🍄
Two 455g packages of mushrooms ( any type, I used white button mushrooms) , cut into slice or quartered depending on the size
4 garlic cloves, finely diced
5 Tbsp of Unsalted butter,divided
2 cups of dry Orzo Pasta
3 3/4 cup of chicken or vegetable broth
1/2 half & half or heavy cream
3/4 cup of freshly grated Parmesan
A juice of a lemon
2 small onions, diced
Fresh parsley
Salt & Freshly Ground Black Pepper ( I used Himayalan Salt)
Directions:
1.Heat a deep pan with 1 Tbsp of butter on medium high heat and sauté the sliced mushrooms until golden and make sure all the water has come out of the mushrooms. It takes about 9 minutes or less depending on the cut of your mushrooms. Season generously with salt and pepper. Set aside and continue with remaining mushrooms. Then set aside in a small.
2. Melt the remaining 3 Tbsps of butter into the same pan. Add in the onions and stir occasionally and cook until softened , about two minutes. Add in the garlic and season with salt and pepper. Saute until the garlic becomes fragrant .
3. Add the orzo into the pan. Stir and cook until the orzo turns golden and toasted. Takes about 2-3 minutes.
4. Then deglaze the pan with ½ cup of broth and use the back end of a wooden spoon to scrap up the brown bits at the bottom to the pan. Stir in lemon juice. Season with salt and pepper, then slowly pour in the remaining 3 ¼ cups of broth.Bring to a boil over high heat then lower to a simmer stirring often for about 9 minutes or until orzo is al dente and pasta is creamy.
5. Stir in the cream and Parmesan and stir until the liquid is creamy about 2 minutes.
6. Turn off the heat and add the mushrooms back in and garnish with parsley and stir gently.
7. Remove from heat and serve with additional parmesan.
8. When heating up the dish in the microwave add a few splashes of cream and heat in 45 second intervals until warmed through.
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