1/6 Photos of Orzo 'risotto' With Mushrooms
sloe cooker's Note:
This recipe was clipped out of a local newspaper and tucked away for a few years. I ran across this in my recipe file and tried it. It was very good and freezes well. This is one of the recipes in Good Housekeeping's Best One-Dish Meals. Hope you enjoy!
My Private Note
Units: US | Metric
- 16 ounces orzo pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 8 ounces medium shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
- 8 ounces medium regular mushrooms, cut into 1/4 inch thick slices
- 1/4 cup dry white wine
- 2 tablespoons cornstarch
- 2 1/2 cups low-fat milk (1 percent)
- 1/3 cup grated parmesan cheese
- 3 tablespoons chopped fresh parsley leaves
- 1 tablespoon margarine or 1 tablespoon butter
- 1In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
- 2Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
- 3Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
- 4In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
- 5Serve "risotto" immediately while still creamy.
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Nutritional Facts for Orzo 'risotto' With Mushrooms
Serving Size: 1 (296 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 432.7
- Calories from Fat 73
- Total Fat 8.2 g
- Saturated Fat 2.5 g
- Cholesterol 9.9 mg
- Sodium 164.1 mg
- Total Carbohydrate 70.3 g
- Dietary Fiber 4.1 g
- Sugars 9.9 g
- Protein 17.7 g