Creamy Mushroom Orzo
This Risotto Style Mushroom Orzo is wrapped in a creamy sauce and all made in one pot!
Servings: 4
Cost: £3 / $4
Equipment
- Sharp Knife & Chopping Board
- Large Pot & Wooden Spoon
- Fine Cheese Grater
- Jug (for stock)
Ingredients
- Olive Oil, as needed
- 1lb / 500g Mushrooms, sliced (here I use Chestnut Mushrooms)
- 2 tbsp Butter
- 1 medium Onion finely diced
- 2 fat cloves of Garlic, minced
- 1/2 cup / 120ml Dry White Wine (see notes)
- 2 cups / 400g Uncooked Orzo
- 3 1/2 cups / 875ml Chicken Stock, or as needed
- 1 cup / 250ml Heavy/Double Cream at room temp
- 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)
- 1/2 cup / 40g freshly grated Parmesan (plus more to serve)
- Salt & Black Pepper, to taste
Instructions
- In a large pot over medium-high heat, add a drizzle of olive oil, then place in half the 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 not to 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 1 tbsp butter, then add the onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another 30 seconds or so, 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 the wine or it'll be too strong in the sauce.
- Pour in the orzo and add back in the mushrooms. Pour in stock and cream, then sprinkle in parsley and thyme. Give it a good stir, then bring it to a simmer. Lower the heat slightly, then continue stirring somewhat frequently until the orzo is al dente and the sauce has thickened.
- Remove from heat and stir through the parmesan and 2nd tbsp of butter. If you over reduce the sauce and it looks a little dry, just add a splash more hot stock or water. Season to taste (generously if needed), then serve with extra parmesan/parsley!
Video
Notes
a) Stock - You can substitute veg stock, but chicken stock is preferable. Chicken and mushrooms are a classic flavour!
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.
Nutrition
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