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5 recipes improved by wine

By: Enrique Gili on June 14, 2014, 12:10 p.m.
Orzo Pasta with Mushrooms

Photo: Enrique Gili

3 of 7

Orzo Pasta with Mushrooms

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
  1. 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.
  2. 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.