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My review
Mushroom and Pea Orzotto
136
Kim
"A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired."
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Ingredients
50 m servings 284Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
- Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
- Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.
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Newest
3/1/2020
I added two teaspoons of chicken bullion to the liquid for flavor and as the substitute to the salt. Use 1/2 and 1/2 as this is what I had on hand. Excellent and so easy to make. Will definitely...