PASTA RISOTTO

Pasta Risotto image

Provided by San Marcos Sunshine

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

3 tablespoons butter, divided use
12 ounces sliced mushrooms
3/4 cup chopped shallot (or onion)
2 cups dried orzo pasta
3 cups chicken broth
1/2 cup dry sherry
1/3 cup grated parmesan cheese
salt & pepper
chopped parsley (to garnish)
additional parmesan cheese (to garnish)

Steps:

Melt 1 T. of butter in a 12" frying pan over high heat.
Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
If mixture becomes too thick before pasta is done, add a little more broth.
Stir in the parmesan cheese, the salt & pepper.
Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
Makes 3-4 main dish servings.

Nutrition Facts : Calories 823.1, Fat 18.2, SaturatedFat 10, Cholesterol 40.3, Sodium 1040.7, Carbohydrate 100.8, Fiber 4.7, Sugar 6.2, Protein 28.5