Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
3 tablespoons butter
12 ounces sliced mushrooms
3/4 cup chopped shallots or onion
2 cups dried orzo pasta
3 cups chicken broth
1/2 cup dry sherry
1/3 cup grated parmesan cheese
How to Make It
Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add 12 ounces sliced mushrooms and 3/4 cup chopped shallots or onion; cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.
Reduce heat to medium and add 2 more tablespoons butter and 2 cups dried orzo pasta; stir often until pasta is light golden, about 2 minutes.
Add 3 cups chicken broth and 1/2 cup dry sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth.
Stir in 1/3 cup grated parmesan cheese and salt and pepper to taste. Spoon risotto into wide bowls and sprinkle with a little chopped parsley and more parmesan cheese to taste.
I would definitely make this again. I used a mixture of cremini and white mushrooms and would add more next time. It needed more broth, so be sure you have at least 4 cups on hand. It reheats much better than rice risotto.
A great side dish. I halved the recipe and substituted a dry white wine (which I always have!) for the sherry. Used canned beef broth for the liquid.
Will make again. Orzo is a quick side dish that adds flavor and distinction to any meal. I served with meatloaf and a salad!
Really really excellent! I'm using it as a side dish and this is my first attempt at a orzo/risotto type dish so I am very excited about the outcome. I did take heed and used 4 cups of broth instead of 3 along with the 1/2 cup of dry white wine. I also substituted a tablespoon of the butter with olive oil. I will be making this again.