We are definitely ready for spring and all the menu changes that come with the season. This risotto filled with asparagus and mushrooms and flavored with garden thyme, is just what we had in mind.
Grain-shaped orzo pasta is cooked like risotto to create this creamy dish that is quite versatile in terms of additions and can be a main or side dish. Preparation relies on the same method used when preparing risotto from starchy rice like Arborio.
Mushroom & Asparagus Orzo Risotto 2 main dish serving or 4 sides.
Ingredients:
3 tablespoons olive oil + additional for drizzling
About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)
1 to 2 tablespoons fresh thyme sprigs
3/4 to 1 cup orzo (grain-shaped pasta)
About 4 cups hot chicken broth, more or less as needed
Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)
1/2 teaspoon light soy sauce or Worcestershire sauce, optional
About 10 trimmed asparagus, cut into 1-inch pieces
About 1/3 to 1/2 cup Parmesan cheese
Fresh spinach for serving, optional.
- Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook.
- Add orzo and sauté 3 to 4 minutes.
- Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle. Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time.
- Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
- We spooned our risotto over fresh spinach leaves.
Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.
Recipe without photos . . .
Mushroom & Asparagus Orzo Risotto 2 main dish serving or 4 sides
Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.
Ingredients:
3 tablespoons olive oil + additional for drizzling
About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)
1 to 2 tablespoons fresh thyme sprigs
3/4 to 1 cup orzo (grain-shaped pasta)
About 4 cups hot chicken broth, more or less as needed
Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)
1/2 teaspoon light soy sauce or Worcestershire sauce, optional
About 10 trimmed asparagus, cut into 1-inch pieces
About 1/3 to 1/2 cup Parmesan cheese
Fresh spinach for serving, optional.
- Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook.
- Add orzo and sauté 3 to 4 minutes.
- Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle. Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time.
- Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
- We spooned our risotto over fresh spinach leaves.
Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.
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