Orzo and Mushroom Risotto
Experience a comforting twist on classic risotto with this creamy Orzo and Mushroom Risotto, a recipe that swaps traditional Arborio rice for tender orzo pasta. Infused with the earthy flavor of sautéed mushrooms, aromatic shallots, and garlic, this one-pan wonder is elevated with a splash of dry white wine and rich Parmesan cheese for a velvety finish. The technique of gradually adding warm stock ensures the orzo reaches the perfect creamy consistency, making this dish as luxurious as traditional risotto but quicker to prepare. Finished with fresh parsley for a burst of color and flavor, this recipe is ideal as a comforting vegetarian main (with vegetable stock) or a stunning side dish. Ready in just 35 minutes, it’s a time-saving yet sophisticated addition to your dinner menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 cups Mushrooms (such as cremini or button), sliced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until browned and tender. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of butter.
Add the chopped shallot and cook for 2-3 minutes until softened, stirring frequently. Then add the minced garlic and cook for 30 seconds until fragrant.
Stir in the orzo pasta and cook for 1-2 minutes, coating it in the oil and butter mixture. This helps toast the orzo lightly.
Pour in the dry white wine and stir continuously until the liquid is mostly absorbed, about 2-3 minutes.
Begin adding the warmed chicken or vegetable stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of stock. Repeat until the orzo is creamy and tender, about 15 minutes in total.
Stir the sautéed mushrooms back into the skillet along with the grated Parmesan cheese. Mix well until the cheese is melted and incorporated.
Season with salt and freshly ground black pepper to taste.
Remove the skillet from heat and garnish the risotto with fresh parsley before serving.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5329 mg | 232% | |
| Total Carbohydrate | 247.7 g | 90% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 15.4 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 572 mg | 44% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
