Mushrooms With Tomatoes And Peas 1972 Recipes

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MUSHROOM AND PEA ORZOTTO



Mushroom and Pea Orzotto image

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

2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

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

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