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Photo: Hector Manuel Sanchez Photo by: Photo: Hector Manuel Sanchez

Steak with Quick Mushroom "Risotto"

Real Simple NOVEMBER 2007

  • Yield: Makes 4 servings
  • Prep time: 35 Minutes


  • 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.


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Steak with Quick Mushroom "Risotto" Recipe