ORZO RISOTTO WITH CHANTERELLES
This is one of those "one thing led to another" recipes. As we were walking through the woods last night we found a big patch of Chanterelles. We started thinking risotto but found no arborio rice in the pantry. However, we did have orzo. After looking at several recipes on Zaar, the lightbulb clicked on. Actually, this version of risotto is now my favorite. I love the texture of the pasta in this creamy and soft, yet not overdone creation. Yum. Now I can't wait to experiment with other ingredients...asparagus and lemon; seafood and saffron for a paella-like risotto....To make this vegetarian, use vegetable broth instead of chicken and saute the mushrooms in olive oil instead of butter.
Provided by Penny Stettinius
Categories Low Protein
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large, heavy dutch oven and add olive oil to coat the bottom.
- Saute the celery and onion until translucent.
- Add the garlic and saute for a minute.
- Add the mushrooms and saute for 2 more minutes.
- Add the orzo and saute until golden, stirring occasionally.
- Heat the chicken broth in a small pot and keep on low.
- Season with salt and pepper.
- Add the wine, 1/2 cup at a time, stirring constantly.
- When the liquid seems to be evaporating, add 1/2 cup of chicken broth at a time, repeating until all the orzo is creamy and done to your tastes.
- Re-season with salt and pepper as needed.
- In a saute pan, warm the butter and add the mushrooms, cook until soft with golden edges, about 15 minutes on med-high heat.
- Toss in the parsley and serve, sprinkling with Parmesan.
- If you have to reheat the risotto, stir in the warmed cream as you slowly simmer the orzo and then serve.
Nutrition Facts : Calories 195.3, Fat 4.1, SaturatedFat 2.1, Cholesterol 7.6, Sodium 405.2, Carbohydrate 27.1, Fiber 2, Sugar 3, Protein 7
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