Creamy Orzo Mushroom Medley
Indulge in a luscious and flavorful risotto-like dish bursting with earthy mushrooms, hearty orzo pasta, and creamy goodness. This twist on the classic recipe is sure to satisfy your cravings and delight your taste buds. Prepare for a comforting and wholesome dining experience.
ingredients
- 1 cup orzo pasta
- 1 lb mixed mushrooms (cremini, shiitake, oyster)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons butter, divided
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sauté until soft and fragrant.
- 2.
Add the orzo pasta and stir to toast for a couple of minutes, then pour in the white wine and cook until absorbed.
- 3.
Begin adding the vegetable broth, about 1/2 cup at a time, stirring continuously until the liquid is mostly absorbed before adding more. Repeat until the orzo is cooked al dente, about 15-20 minutes.
- 4.
Meanwhile, in a separate skillet, melt the remaining 2 tablespoons of butter. Add the mixed mushrooms and cook until golden and tender.
- 5.
Once the orzo is cooked, stir in the grated Parmesan cheese and heavy cream. Mix until well combined and creamy. Season with salt and pepper to taste.
- 6.
Finally, fold in the sautéed mushrooms, reserving a small portion for garnish. Serve the creamy orzo mushroom medley hot, garnished with fresh parsley and a sprinkle of sautéed mushrooms on top.
