There's something undeniably comforting about a bowl of creamy, flavourful risotto—but let’s face it, sometimes life calls for the same rich, indulgent experience without the long stirring sessions. Enter this Mushroom Orzo Risotto: a quicker take on the classic that doesn’t compromise on taste or texture.

With its velvety consistency, earthy mushrooms, and the perfect bite of orzo, this dish feels like a warm hug after a long day. It’s your go-to recipe for effortless elegance, whether you’re treating yourself or impressing dinner guests.

What You’ll Need - Serves 2

  • 1 cup of Orzo

  • 150g brown portabellini mushrooms (Sliced)

  • 1/2 white onion (finely diced)

  • 1 cup dry white wine (Sauvignon Blanc is recommended)

  • 2.5 cups (potentially more) vegetable stock

  • 4 garlic cloves (minced)

  • 10 sprigs of fresh thyme

  • 100ml fresh cream

  • 2 tbsp butter

  • 2 tbsp canola or olive oil

  • Salt and pepper to taste

  • shallow pan

Let’s Get Cooking - 30 minutes

  • In your pan, melt the butter and oil on medium heat.

  • Add the mushrooms, diced onions, and garlic. Fry until fragrant and the onions and mushrooms are cooked.

  • Add the Orzo and combine well with the onions. Toss for 1 minute to get the orzo slightly toasted.

  • Add the fresh thyme and the cup of white wine. Allow this to come to a boil and cook off all the wine.

  • Start adding the vegetable stock 1/2 cup at a time stir frequently and allow the liquid to cook off.

  • Repeat this process until the stock is finished and the orzo is cooked through.

  • Season with salt and pepper.

  • Finish the risotto with the fresh cream and stir until combined.

  • Optional: Fry shimeji mushrooms until golden brown to serve on top of the risotto.

SERVING SUGGESTION:

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