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2 words: Orzo Risotto! Well actually this one is a wild mushroom orzo risotto. Risotto, usually made with Arborio rice, is delicious but super finicky to make. By replacing the rice with orzo it makes it much easier to cook to perfection. No undercooked or mushy rice! The trick to perfection is to only add a ladle of liquid at a time and to stir constantly.
1 onion, diced
3 cloves garlic
1 oz dried wild mushrooms- rehydrated in 1/3 c hot water (optional)
1 16-oz pkg orzo
1 32-oz box chicken stock (I used Imagine No Chicken Broth)
3 Tbs soy sauce
salt
pepper
parsley
truffle salt
Combine stock and soy sauce and bring to a boil. Set aside.
Sauté onion and garlic until soft and fragrant. Add orzo and toast until all kernels are coated in oil and are lightly brown and toasted. Add mushrooms and mushroom liquid. Mix well. Lower heat to medium-low.
When liquid absorbs, begin to add stock 1 ladle at a time, mixing well. As liquid absorbs, add additional ladle. Continue until all liquid is used and pasta is al dente (around 15 minutes).
Season with salt and pepper. Garnish with parsley and truffle salt.
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