Mushroom, Chestnut & Sage Orzo Risotto

What can I make with orzo?

Last time I went to the shop the pasta shelves were bare. The Covid 19 crisis has really hit pasta hard. All 3 of us in this family have pasta addictions so when I managed to find one lonely bag of rejected orzo at the back of Tesco I snapped it up.

Orzo is actually really adaptable. You can cook it in a large pan of boiling salted water like any other pasta. Alternatively, cook it like this in a small amount of stock and let it absorb it for a creamy risotto texture. You can also stir it into soups or serve cooled in salad type dishes.

How can I adapt this recipe?

You can adapt this recipe to use up whatever you have in the house. You could swap mushrooms and chestnuts for frozen peas, asparagus and pesto for example or tinned tomatoes, olives and capers. Switch the herbs for whatever you have in your garden or fridge.

If you leave out the cheese this recipe can be vegan. You could stir in a little nutritional yeast instead if you like it ‘cheesy’.

If you have some you could add a little white wine in before the stock for a more traditional risotto flavour.

Try serving this with a green salad and a nice glass of wine.

Mushroom, Chestnut & Sage Orzo Risotto

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

A simple pasta dish using orzo and some freezer/cupboard finds. Rich and warming, vegetarian or vegan recipe.

Author: Preggie Veggie

Recipe type: Vegetarian, Main, Savoury

Cuisine: Italian

Serves: 3

Ingredients

• olive oil
• 1 onion (red or white)
• 2 cloves garlic
• 2 handfuls mushrooms
• 1 cup orzo
• 2½ cups vegetable stock
• 1 pack cooked chestnuts
• ½ tsp sage (dried or fresh)
• Small chunk of vegetarian hard cheese or cheddar (optional)

Instructions

1. In a glug of oil soften the chopped onion
2. Add the 2 crushed garlic cloves
3. Next add the chopped mushrooms
4. Cook until starting to brown
5. Add the orzo and stir
6. Cook for 2 minutes then add the stock
7. Cook on a medium heat for around 10 minutes or until the orzo is soft but with a little bite
8. A few minutes from the end add the chopped chestnuts and sage
9. If the risotto dries out before the orzo is cooked at a little more stock/hot water
10. Once ready most of the liquid should have been absorbed
11. Grate in the cheese and season to taste

Notes

* I used frozen mixed mushrooms in this recipe but you can use whatever you have
* This recipe is vegan if the cheese is omitted

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