Creamy Mushroom Orzo
This Risotto Style Mushroom Orzo is wrapped in a creamy sauce and all made in one pot!
Cost: £3 / $4
- 2 cups / 400g Uncooked Orzo
- 1lb / 500g Mushrooms, sliced (here I use Chestnut Mushrooms)
- 3 1/2 cups / 875ml Chicken Stock (not piping hot!)
- 1 cup / 250ml Heavy/Double Cream at room temp
- 1/2 cup / 120ml Dry White Wine (see notes)
- 1/2 cup / 40g freshly grated Parmesan (plus more to serve)
- 2 tbsp Butter
- 2 fat cloves of Garlic, minced
- 1 tbsp finely diced Fresh Parsley (plus a pinch more to garish)
- 2 tsp finely diced Fresh Thyme (can sub 1/2-3/4tsp dried thyme)
- 1 medium Onion finely diced
- Olive Oil, as needed
- Salt & Black Pepper, to taste
In a large pot over medium heat add a drizzle of olive oil, then place in half your mushrooms. Leave to brown on one side, flip them over then season with a pinch of salt and pepper. Continue frying until nicely browned then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It's important to not cram in the mushrooms or they'll steam and lose flavour. Also important to not move them about too much or they won't brown.
Melt in 1 tbsp butter, then add your onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another min then pour in white wine. Allow the wine to simmer and reduce for a good 5mins, until it's almost all evaporated, deglazing the pan as necessary. It's important to ensure you reduce down the wine or it'll be too strong in the sauce.
Pour in the orzo and add back in your mushrooms. Pour in stock and cream, then sprinkle in parsley, thyme and salt & pepper. Important your cream is at room temp and your stock isn't piping hot or it'll curdle the cream. Give it a good stir then bring it to simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened.
Remove from heat and stir through your second tbsp of butter and your parmesan. If you over reduce the sauce just add a splash more stock. Serve with extra parmesan/parsley!
a) Stock - You can substitute veg stock, but chicken stock is preferable. Chicken and mushroom is a classic flavour! In both cases just make sure the stock isn't piping hot or it may curdle the cream.
b) Wine - The wine cuts through the richness of the sauce and adds a real 'restaurant quality' finish. Highly recommend adding it (just ensure you reduce it right down). Most, if not all of the alcohol will burn off, but if for whatever reason you don't want to use it just add more stock.
c) Leftovers - Cool and tightly cover in the fridge (2-3 days, longer at your discretion) or freezer (up to one month). Thaw in the fridge then reheat on the stove on low heat with a splash of stock, milk or cream. Just to loosen up the sauce again.
d) Calories - based on using 1 tbsp olive oil to fry mushrooms, salted butter and no extra parmesan. Shared by 4.
Calories: 732kcal | Carbohydrates: 88.94g | Protein: 16.67g | Fat: 34.5g | Saturated Fat: 18.762g | Polyunsaturated Fat: 2.499g | Monounsaturated Fat: 11.359g | Trans Fat: 0.002g | Cholesterol: 96mg | Sodium: 236mg | Potassium: 789mg | Fiber: 12.7g | Sugar: 5.47g | Vitamin A: 1350IU | Vitamin C: 7.1mg | Calcium: 189mg | Iron: 1.99mg