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.
Mushroom Orzo Risotto
- 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
- Chopped parsley
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
Only you will be able to view, print, and edit this note.Add Note