Mushroom Orzotto
From keni 14 years ago
- 20 minutes to make
- Serves 8
I created this because I LOVE risotto, but not the time and baby sitting involved to make it, so I decided to try and come up with a suitable Faux-sotto! It's creamy and deep with flavor.
Ingredients
- 1lb orzo pasta shopping list
- 1/2 stick butter shopping list
- 1 small/medium vidalia onion, diced(can sub sweet or red onion) shopping list
- 6-8oz Portobello, or baby bello mushrooms, roughly chopped shopping list
- 1 beefsteak tomato, diced(a large tomato that's ripe, but firm, is best, here, but a can of petite diced tomatoes, partially drained works, too) shopping list
- 2 cloves garlic, minced shopping list
- 1-1 1/2 cups half and half shopping list
- 1 cup parmesan cheese, freshly grated shopping list
- pinch of fresh grated nutmeg(optional, but goes very well with the cream and mushrooms) shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- Prepare orzo per package directions to al dente. Drain, and toss to separate, but do not rinse, and set aside.
- Meanwhile, saute onion, mushroom, and garlic in butter until tender.
- Add tomatoes and cook about 5 minutes. (less is needed, if tomatoes are canned)
- Add 1 cup half and half, nutmeg, salt and pepper, and heat to warm through and slightly thicken, about 5 minutes.
- Add drained pasta, toss or lightly stir to combine and coat pasta. This will also help thicken the sauce. Add more half and half, 1 T at a time, until desired consistency.
- Remove from heat and add cheese, stirring carefully until melted, thickened, and combined.
The Rating
Reviewed by 6 people-
Another keeper!! Love it.
sparow64
in Sweetwater loved it
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This sounds like a great side dish- saving to try soon!
3boysmama
in New Castle loved it
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Just made this as a side for grilled chicken. It was wonderful! Thanks, Keni, for a great recipe!!
3boysmama
in New Castle loved it
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