Orzo 'risotto' With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! 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.
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