Mushroom orzo risotto
Orzo cooked like risotto, stirred with stock until tender and creamy, with browned mushrooms, thyme and peas. The same comfort as risotto in a shorter time.
Method
- Slice the mushrooms. Peel and finely chop the onion and crush the garlic. Dissolve the stock cube in 600 ml of boiling water and keep it hot, then chop the parsley.
- Warm 1 tablespoon of the oil in a wide pan over a high heat. Fry the mushrooms in a single layer for 6 to 7 minutes until golden, then tip them onto a plate.
- Put the remaining oil and the onion in the pan with a pinch of salt. Cook over a medium heat for 6 minutes until soft, then stir in the garlic and thyme for 1 minute.
- Stir in the orzo and cook for 1 minute so it is coated in the oil.
- Pour in half the stock and simmer, stirring often, for 5 minutes. Add the rest of the stock a little at a time over the next 7 minutes, until the orzo is tender and creamy.
- Stir in the mushrooms, peas and nutritional yeast and cook for 2 minutes. Season with salt and black pepper.
- Spoon into bowls and top with the parsley.
Tip Keep the stock hot in a pan on a low heat. Cold stock slows the orzo down and it cooks unevenly.
Per portion
| Energy | 562 kcal |
| Protein | 20 g |
| Carbohydrate | 78 g |
| of which sugars | 10 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 10 g |
| Salt | 2.15 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- orzo180 g
- mushrooms300 g
- onion1
- garlic2 cloves
- vegetable stock cube1
- dried thyme1 tsp
- olive oil2 tbsp
- nutritional yeast1 tbsp
- parsley½ bunch
- frozen peas100 g
