Parmesan Portobello Orzo
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 1 cup each
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Calories
2148 kcal
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Course
Side Dish
Parmesan Portobello Orzo
Description
Parmesan Portobello Orzo begins with sautéing freshly sliced baby portobello mushrooms and minced garlic in olive oil until the mushrooms soften and release their juices. Then, uncooked orzo and chicken broth are added to the skillet and brought to a boil. The mixture simmers gently with a lid on, allowing the orzo to cook through and absorb the broth for about ten minutes, with a stir halfway to prevent sticking.
The orzo develops a tender, plump texture while soaking up the savory mushroom-infused broth. Grated Parmesan cheese is stirred in last to add saltiness and a subtle nutty flavor, enriching the dish. This one-pan meal offers an earthy, creamy taste enhanced by the mushroom and broth combination.
This dish can be served as a comforting vegetarian side or as a light main for those who enjoy mushroom flavors and pasta. It’s well suited for pairing with roasted meats or green vegetables.
Ingredients
- 2 Tbsp olive oil $0.32
- 2 cloves garlic $0.16
- 8 oz portobello mushrooms $2.19, baby
- Pinch salt $0.05
- Pinch black pepper $0.05
- 2 cups orzo $1.50
- 3 cups chicken broth $0.45
- 1/3 cup Parmesan Cheese $0.55, grated
Instructions
- Rinse the mushrooms and cut them into thick slices. Mince the garlic. Heat the garlic and olive oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft and fragrant. Add the mushrooms, a pinch of salt and freshly cracked pepper, and continue to sauté until the mushrooms have softened and released all of their moisture (5-7 minutes).
- Add the uncooked orzo and chicken broth to the skillet. Give it a quick stir, place a lid on top, and let the mixture come up to a boil. Once it reaches a boil, give it quick stir again to loosen any pasta from the bottom of the skillet. Replace the lid, turn the heat down to low, and let the pasta simmer on low heat for 10 minutes. Stir once half way through to prevent the pasta from sticking.
- After ten minutes, test the orzo to make sure it's tender (if not, replace the lid and let simmer a few minutes more). Stir the contents of the skillet to redistribute any leftover broth (it will continue to absorb into the pasta). Once the broth has absorbed, turn off the heat.
- Sprinkle the Parmesan over the pasta, stir, and then serve.
Notes
- Better Than Bouillon brand chicken base is used to make the chicken broth for a richer taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 cup each
Amount Per Serving
Calories 2148 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 214.8kcal | 11% |
| Carbohydrates | 30.1g | 10% |
| Protein | 7.93g | 16% |
| Fat | 6.83g | 11% |
| Sodium | 629.08mg | 26% |
| Fiber | 1.73g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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