This mushroom quick "risotto" was outstanding! Little prep, quick and easy. I actually used closer to a cup of parmesan and 1.5 tsp of rosemary just to kick it up a notch. This is definitely going to be a mainstay in our dinner rotation. It would go great with chicken, pork and even fish. De-licious!
Steak with Quick Mushroom "Risotto"
Photo: Hector Manuel Sanchez
Yield: Makes 4 servings
More From Real Simple
- 2 tablespoons olive oil
- 1 1/2 pounds strip steak
- Kosher salt and pepper
- 10 ounces mushrooms, sliced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup orzo
- 2 cups low-sodium chicken broth
- 3/4 cup grated Parmesan
- 1 teaspoon fresh rosemary, chopped
- 1 bunch broccoli rabe
- 1 tablespoon fresh lemon juice
- Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest.
Wipe out the skillet and heat the remaining oil over medium heat. Add the mushrooms and cook, 3 minutes. Add the wine and cook until evaporated. Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and 1/4 teaspoon pepper.
Steam the broccoli rabe in a separate pot until tender, about 5 minutes, as the orzo cooks. Drizzle the rabe with the lemon juice. Divide among plates. Serve with the steak and "risotto."
Note: Orzo, a rice-shaped pasta, is a speedy stand-in for the Arborio rice traditionally used in risotto. Cooking orzo in broth instead of water intensifies its flavor.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This