Orzo simmered in chicken stock has a silky texture often compared to risotto, but this pasta recipe stands on its own.
Prep time:20 minutes
Total time:40 minutes
Yield:Feeds 2 to 4
Orzo Pasta with Mushrooms
2 tbs. olive oil
2 tbs. butter
3 cups water or vegetable broth
1/2 cup chicken stock
1/2 cup dry white wine
1 teaspoon lemon zest
8 oz. mushrooms, sliced and quartered
2 shallots, peeled and cut crosswise
2 garlic cloves, peeled and sliced
1 cup orzo dry weight
1 teaspoon fresh thyme, chopped fine
1/4 teaspoon each salt and black pepper
1/2 cup Parmesan cheese, grated
In cooking pot, melt butter into olive oil over medium high heat, about 2 minutes. In second saucepan, heat water, chicken stock, zest and wine bring to a low boil, reduce heat and simmer.
Sauté mushrooms in pot, until golden brown, about 6 minutes. Remove with slotted spoon. Saute garlic and shallots until tender, about 4 minutes. Add orzo, then toast until golden brown, stirring occasionally. Add thyme, salt and pepper, stir until aromatic. Then add 2 cups liquid, stirring occasionally. Add more liquid as needed, until fully absorbed and orzo is tender, about 12 minutes. Return mushrooms to pot, add cheese and stir.