Tuesday, October 14, 2014

Parmesan Mushroom Orzo

This is a quick and easy recipe I made spur of the moment. It turned out amazing. I will tell you that the quality of the chardonnay will make a difference in your recipe.

Also read about your chardonnay before you use it. This recipe takes on the flavor of the chardonnay. My chardonnay has a strong cinnamon flavor when it’s was cooked. It was incredible! This would be easy to add cooked chicken breast to or even make it vegetarian by using vegetable broth.

This would also be great with fresh spinach added in the cooking process or even adding a bed of spinach to serve it over. I think this recipe would be fantastic for meatless Monday!!

  • 3 cups chicken broth
  • 1 tablespoons olive oil
  • 1/2 pound Portobello mushrooms, thinly sliced
  • ½ white onion sliced
  • 1 rounded cup dry orzo
  • 1/2 cup chardonnay
  • 1/3 cup freshly grated Parmesan cheese
  • 3 cloves garlic minced
  1. Heat 1 tablespoon of olive oil in a medium sized pot over a medium heat add onion and garlic and cook until light brown
  2. Add orzo and cook about 2 minutes. When it has taken on a light golden color, pour in chardonnay, stirring constantly until the wine is fully absorbed.
  3. Add mushroom and cook for two minutes with 1/2 cup broth. Stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the orzo is al dente, only use as much chicken broth as needed this process should take about 15 to 20 minutes.
  4. Remove from heat and stir in parmesan. Season with salt and pepper to taste.

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