Recipe by sloe cooker
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!
Top Review by Andi of Longmeadow Farm
WOW! Loved this! It was so easy to put together and had so much POW! I love the mushrooms, I only had buttons - but no matter, it still tasted terrific! I loved it! Creamy and delicious to the nth degree. I followed exactly, and it was as you claimed, just so soul comforting, and good for you! Thanks for posting such a down home comforting recipe! Made for Down Home Cookin'! Photo Forum 2012
- 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
Directions See How It's Made
- In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
- Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
- Add 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.
- In 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.
- Serve "risotto" immediately while still creamy.