Best Mushroom Orzotto Recipes

MUSHROOM AND PEA ORZOTTO

Mushroom and Pea Orzotto image

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Provided by Kim

Categories Main Dish Recipes Pasta

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g

INSTANT POT® CREAMY MUSHROOM ORZOTTO

Instant Pot® Creamy Mushroom Orzotto image

Typically risotto is made with arborio rice; this is a take on risotto using orzo. The Instant Pot® does all the work.

Provided by thedailygourmet

Categories Main Dish Recipes Pasta

Time 35m

Yield 3

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 cloves garlic, minced
¾ cup orzo
2 cups chicken stock, divided
2 ounces sliced fresh mushrooms
1 cup finely grated Parmesan cheese
½ teaspoon garlic salt
¼ teaspoon dried crushed rosemary

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.

Nutrition Facts : Calories 379.6 calories, Carbohydrate 40.5 g, Cholesterol 44.3 mg, Fat 16.5 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 9.8 g, Sodium 1225.1 mg, Sugar 3 g

MUSHROOM ORZOTTO

MUSHROOM ORZOTTO image

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 cup pearled barley or farro
1 quart chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
3/4 pound shiitake, stems discarded, caps sliced
1/4 inch thick
1 garlic clove, thinly sliced
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

1. In a medium pot of salted boiling water, cook the barley for 15 minutes. Drain the barley and let it cool slightly. In a medium saucepan, bring the chicken stock to a boil; reduce the heat to low and keep warm. 2. In a large saucepan, heat the olive oil. Add the mushrooms and garlic and season with salt and pepper. Cook over moderately high heat, stirring, until the mushrooms are softened and the garlic is fragrant, about 4 minutes. Add the barley and stir to coat. Add 1 cup of the warm stock and cook over moderately low heat, stirring constantly, until nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly between additions, until the barley is al dente and suspended in a creamy sauce, about 25 minutes. Stir in the butter and cheese. Season with salt and pepper and serve.