Creamy mushroom orzotto
Orzo cooked like risotto in hot broth with browned mushrooms, thyme and a splash of wine, then finished with butter and parmesan until creamy.
- Prep
- 3 min
- Cook
- 17 min
- Serves
- 2
- Per serve
- 620 kcal
Ingredients
Method
Heat the broth in a saucepan over medium heat (or in the microwave for 3 minutes) and keep it hot. Meanwhile, heat the oil and half the butter in a large deep skillet over medium-high heat.
Add the mushrooms in an even layer with a pinch of salt and cook, stirring only now and then, until browned and their liquid has evaporated.
Lower the heat to medium, add the shallot, garlic and thyme and cook for 1 minute until soft. Add the orzo and stir for 1 minute to toast it. Pour in the wine and stir until absorbed.
Add the hot broth a ladleful at a time, stirring often and adding more as each is mostly absorbed, until the orzo is tender with a little bite and loosely creamy.
Take off the heat and stir in the remaining butter and the cheese, with a splash more broth if it's thick. Season with salt and plenty of pepper.
Spoon into two shallow bowls and top with parsley, a little extra cheese and black pepper.
Tips
- Traditional parmesan is made with animal rennet, so use a vegetarian hard cheese if that matters to you.
- Don't crowd or stir the mushrooms too much early on; letting them sit is what browns them and gives the dish its depth.
- It thickens as it stands, so serve right away and loosen leftovers with a splash of hot broth.
