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.
Very good. I used dried shiitake mushrooms because that's all I had. I used some of the water from soaking the mushrooms. This is going to be one of my go-to pasta recipes.
this was good! cut recipe in half. used portabellos and beef broth. served with pot roast, was tired of mashed potatoes. fit in just fine !!!
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.
This is a family favorite - kids love it too. I also use about twice the mushrooms it calls for. Love it.
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!
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.
What a quick risotto clone! Delicious and on the table in minutes. The sherry provides a terrific flavor. Delicious as a side dish with schnitzel, with or without the mushrooms.
