Mushroom Orzo Risotto Recipe
Calling all mushroom lovers! This easy version of risotto uses orzo instead of the traditional arborio rice.
Servings: 8 Servings (side dish)
Calories: 340kcal
Ingredients
- ½ ounce dried porcini mushrooms
- ¾ cup hot water
- 4 ¾ cups low-sodium chicken or vegetable broth
- 4 tablespoons olive oil divided
- 1 medium onion chopped
- 8 ounce crimini mushrooms wiped clean, bottoms trimmed & sliced
- 3 garlic cloves minced
- 16 ounces dry orzo pasta
- ½ cup freshly grated Parmesan cheese plus more for garnish
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- Chopped Italian (flat-leaf) parsley
Instructions
- In a small bowl, combine dried porcini mushrooms and hot water. Let sit for about 40 minutes, or until the mushrooms are reconstituted. Remove the mushrooms from the bowl, squeezing out the excess liquid. Reserve the soaking liquid. Chop the mushrooms.
- In a medium saucepan, combine the mushroom soaking liquid, stopping short of pouring in the sediment at the bottom of the bowl. Stir in chicken broth and bring to a simmer. Lower the heat to low and keep warm.
- Heat 3 tablespoons olive oil in a large saucepan set over medium heat. Add onion and cook, stirring frequently, for 2 minutes. Add 1 additional tablespoon of olive and sliced crimini mushrooms and cook for an additional 6 minutes, or until the onion and mushrooms are tender. Stir in garlic and cook, stirring, for 30 seconds.
- Add orzo pasta and stir until the orzo is coated with the onion mixture. Stir in the porcini mushrooms.
- Add 1 cup of the chicken broth mixture at a time, waiting until almost all of the liquid is absorbed before adding the next cup. Stir frequently while cooking.
- When the orzo is tender and creamy, remove from the heat and stir in Parmesan cheese, pepper, and ½ teaspoon kosher salt. Make sure to taste the risotto and season to taste. Serve immediately. Garnish with chopped fresh Italian parsley or sliced scallion, and grated Parmesan cheese.
Notes
Adapted from Bon Appetit Magazine recipe.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card nutrition claculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1portion (⅛ of recipe) | Calories: 340kcal | Carbohydrates: 49g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 304mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
