Mushroom Orzo

I love risotto, but did you know that you can cook pasta in the same way? Mushroom Orzo is creamy and comes together in 30 minutes. It is a main dish that will leave family or guests wanting more. The mushroom flavour pops through in every bite and the creaminess of the shape of the orzo makes it look like rice, but gives it that pasta bite. I love orzo and use it in many salads.

One of my favourites on the blog is: https://recipesatmytable.com/butternut-squash-risotto/

In Italian orzo means barley. Usually you find white orzo, but it can be made from whole grain, which is sometimes harder to find. This gives you an option. This shape of pasta originated in Italy, but may be found allover the Mediterranean. If you are curious about how orzo gets its shape go to: https://behindeveryday.com/orzo/

Growing up my nonna cooked orzo for us in a broth with a little sauce and cheese. A type of pasta dish, but very thick. We enjoyed this often for lunch. In those days we came home from school for lunch to the smiles and loving arms of our parents and grandparents. The table was set. Often, the house smelled of the mornings baked goods and even though they worked hard everyone was interested in what we learned at school.

After lunch, my grandfather walked us to the corner store, gave us a nickel each and walked us back down the street towards the school. As we left he would say be kind and work hard. That was how he lived and what he passed on to us. It was his legacy and we continue to live by it today. When I was taking my grandson to school I said the same words to him.

Ingredients

1 1/2 cups orzo
1 tbsp butter and 1 tbsp olive oil
1/2 cup white wine
1/2 tsp salt
1 small onion (diced)
500 gr cremini mushrooms sliced finely
1 tablespoon of butter and 1 tbsp of olive oil
3 to 4 cups vegetable or chicken broth
1/4 cup butter and 1/4 cup parmesan cheese
parsley (chopped)
freshly ground pepper

Process

Add the mushrooms,onion and 1 tbsp of olive oil and one tablespoon of butter to a skillet. Fry the mushrooms and onions until golden brown.

Place the olive oil and butter in the pan and warm up. Add in the orzo to toast.

Pour in your wine and make sure that your broth is ready.

Now start adding the broth in, one ladle at a time until the orzo absorbs it, then add another ladle. Half way through, I add 1/2 the chopped parsley.