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Mushroom Orzo Risotto Recipe
Calling all mushroom lovers! This easy version of risotto uses orzo instead of the traditional arborio rice.
Prep Time
10 mins
Cook Time
10 mins
Soaking time
40 mins
Total Time
1 hr 30 mins
Servings: 8 Servings (side dish)
Calories: 340 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- ½ ounce dried porcini mushrooms
- ¾ cup hot water
- 4 ¾ cups low-sodium chicken or vegetable broth
- 4 tablespoons olive oil divided
- 1 medium onion chopped
- 8 ounce crimini mushrooms wiped clean, bottoms trimmed & sliced
- 3 garlic cloves minced
- 16 ounces dry orzo pasta
- ½ cup freshly grated Parmesan cheese plus more for garnish
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- Chopped Italian (flat-leaf) parsley
Instructions
- In a small bowl, combine dried porcini mushrooms and hot water. Let sit for about 40 minutes, or until the mushrooms are reconstituted. Remove the mushrooms from the bowl, squeezing out the excess liquid. Reserve the soaking liquid. Chop the mushrooms.
- In a medium saucepan, combine the mushroom soaking liquid, stopping short of pouring in the sediment at the bottom of the bowl. Stir in chicken broth and bring to a simmer. Lower the heat to low and keep warm.
- Heat 3 tablespoons olive oil in a large saucepan set over medium heat. Add onion and cook, stirring frequently, for 2 minutes. Add 1 additional tablespoon of olive and sliced crimini mushrooms and cook for an additional 6 minutes, or until the onion and mushrooms are tender. Stir in garlic and cook, stirring, for 30 seconds.
- Add orzo pasta and stir until the orzo is coated with the onion mixture. Stir in the porcini mushrooms.
- Add 1 cup of the chicken broth mixture at a time, waiting until almost all of the liquid is absorbed before adding the next cup. Stir frequently while cooking.
- When the orzo is tender and creamy, remove from the heat and stir in Parmesan cheese, pepper, and ½ teaspoon kosher salt. Make sure to taste the risotto and season to taste. Serve immediately. Garnish with chopped fresh Italian parsley or sliced scallion, and grated Parmesan cheese.
Cup of Yum
Notes
- Adapted from Bon Appetit Magazine recipe.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card nutrition claculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Serving
1portion (⅛ of recipe)
Calories
340kcal
(17%)
Carbohydrates
49g
(16%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
5mg
(2%)
Sodium
304mg
(13%)
Potassium
439mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
55IU
(1%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings (side dish)
Amount Per Serving
Calories 340
% Daily Value*
| Serving | 1portion (⅛ of recipe) | |
| Calories | 340kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 5mg | 2% |
| Sodium | 304mg | 13% |
| Potassium | 439mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.