MUSHROOM AND PEA ORZOTTO
A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.
Provided by Kim
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g
ORZOTTO WITH PEAS
"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes, such as pasta," Kelsey says.
Provided by Kelsey Nixon
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
- Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
- Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
ORZOTTO
Provided by Kelsey Nixon
Time 25m
Number Of Ingredients 12
Steps:
- In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
- Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.
- Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve.
- Orzotto Variations:
- Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.
- Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.
- Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.
MUSHROOM AND PEA RISOTTO
Make and share this Mushroom and Pea Risotto recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.
- Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.
- Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.
- Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.
- While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy.
- Stir in half the chopped parsley. Serve the rest sprinkled on top.
Nutrition Facts : Calories 815.8, Fat 13.2, SaturatedFat 4.4, Cholesterol 13.4, Sodium 53.9, Carbohydrate 150.2, Fiber 6.4, Sugar 5.4, Protein 16
MUSHROOM AND PEA ORZOTTO
A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.
Provided by Kim
Categories Pasta Main Dishes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g
PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS
If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really pleased I finally got round to making something from it (so many recipes; so little time)! Needless to say, I have made a few tweaks to the original recipe, which called for 1tbsp each of celery and carrot (how much is that?), so I added my own amounts. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese!
Provided by Mrs B
Categories Grains
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
- Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
- Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
- When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
- Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
- To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.
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MUSHROOM PEA RISOTTO | CLASSIC ITALIAN DISH
From thisitaliankitchen.com
5/5 (8)Calories 385 per servingCategory Main Course, Side Dish
- Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.
- While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the wine and continue to stir until the wine has soaked into the rice. Add in 1 cup of hot broth and continue cooking, stirring occassionally, until all of the liquid has been absorbed. Pour in another 1 cup of broth and continue cooking until absorbed.
- Add in the cooked mushrooms and ½ cup of hot broth. Continue cooking and stirring. Taste to see if the rice is al dente; if it is too crunchy add in the additional ½ cup of broth. The final dish should be loose and creamy, not stiff.
- One the rice is cooked, stir in the peas and kosher salt. Off the heat, stir in the butter and parmesan cheese until melted and creamy. Stir in the chopped parsley and garnish with more if desired. Serve warm.
SUMMER ORZO WITH PEAS AND MUSHROOMS - HIP FOODIE …
From hipfoodiemom.com
Reviews 3Estimated Reading Time 3 minsCategory Main, Pasta
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7-8 minutes. Remove from heat. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 2-3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 4-5 minutes. Season with salt and pepper.
- Add the peas and the orzo mixture to the skillet. Mix well and cook for another 3-4 minutes. Season with salt and pepper.
VEGETARIAN MUSHROOM ORZOTTO WITH PEAS AND BARLEY
From krumpli.co.uk
5/5 (7)Total Time 50 minsCategory Vegetarian RecipesCalories 574 per serving
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- In a large heavy saucepan, melt 2 tablespoons of the butter in the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Raise the heat to high, add the barley and cook, stirring frequently, for 1 minute.
- Add all of the mushrooms and cook over high heat, stirring occasionally, until softened, about 5 minutes. Stir in the beef stock and water and bring to a simmer. Cover and cook over moderately low heat, stirring from time to time, until the barley is tender, about 25 minutes. Season with salt and pepper and cook uncovered until the liquid has evaporated, about 5 minutes. Stir in the remaining 1 tablespoon of butter and serve at once.
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