Risotto Pasta
This risotto pasta combines everything we love about risotto with delicious orzo pasta. It makes a great side dish for almost anything.
Servings: 6
Calories: 282kcal
Ingredients
- 1 ½ cups orzo pasta
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- ¼ cup white onion minced
- ½ cup mushrooms diced
- 2 tablespoon lemon juice
- 2 tablespoon unsalted butter
- ½ teaspoon black Pepper
- 1 teaspoon coarse sea salt
- 3 tablespoon parsley chopped
- ¾ cup grated Parmesan
- 3 cups chicken broth
- Fresh parsley as garnish
Instructions
- Get out and measure your ingredients.
- Preheat a deep frying pan over medium heat.
- Once the pan is hot, add the olive oil and swirl to coat the bottom.
- Add the minced garlic, minced onion, and diced mushrooms.
- Sauté for 5 minutes.
- Next, add the butter, salt and pepper.
- Add orzo pasta.
- Stir until blended.
- Next, add the lemon juice, Stir and cook for 5 minutes.
- Pour the broth into the pan and add the chopped parsley. Stir, then cover.
- Cook for 10 minutes.
- Stir the orzo halfway through.
- Uncover and add the grated parmesan. Stir and cook for 5 more minutes.
- Garnish with fresh parsley.
- Serve.
- Enjoy every bite.
Video
Notes
- Cook the vegetables on high heat for 5 minutes and not a minute longer. You're sweating them, not cooking them down.
- Don't stir your orzo too much or you risk making it too mushy or sticky.
- Serve up as a side dish or turn it into a main dish with or without adding a protein.
Nutrition
Calories: 282kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 1047mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 1mg