Orzo 'risotto' With Mushrooms

Submitted 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!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 16 ounces orzo pasta
• salt
• 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

1. In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
2. Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
3. 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.
4. 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.
5. Serve "risotto" immediately while still creamy.

Reviews

[Andi 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

 

[Becky in Wisconsin]

This was very, very good. I made this tonight with our pork steaks. I cut back the recipe to serve two. I added frozen peas to the end of the cooking of the mushrooms, before the orzo went in. I did that for color - no parsley, and we needed a vegetable with supper. Thanks sloe cooker for this great recipe. ***Also, I didn't use the milk called for in the recipe. DH can't have milk. I usually have soy milk on hand and I didn't, so I subbed chicken broth in for the milk. Maybe this little tip will help others that can't have milk.***

 

[ChloeBaby]

I've never had 'real' mushroom risotto before, so I don't know if it compares at all, but THIS was good. I couldn't find shiitakes to save my life, so I used cremini mushrooms. <br/>Made for Fall 2011 PAC.

 

[Outta Here]

Very easy to prepare. I made as written except for cutting recipe in half (and it still made a lot). We liked it, but thought it was lacking a little in flavor. I think instead of milk, I will use broth next time for more flavor. You could use chicken for serving with chicken or beef for serving with meat. Made for Apring 2013 PAC.