Risotto is one of those things that I love. I mean seriously love. I could eat it for most meals. The challenge is it can be time consuming and contain a lot of ingredients. Well this one, we made it on a week night. Seriously! It was on the table in less than 45 minutes.
You just take turns stirring, enjoy a glass of wine that you opened because the recipe called for it and enjoy the evening. The benefit of this? No additional meat. If you were making this for vegetarian friends just substitute veggie broth and heck orzo is cheaper than Arborio rice and the mushrooms happened to be on sale for $1 per container.
The perfect cold night meal!
Mushroom Risotto
Prep Time: 15 Minutes
Cook Time: 30 minutes
Keywords: entree
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Ingredients (Serves 2)
- 1 cup orzo
- 2 8 ounces containers mushrooms, sliced
- 2 cups chicken broth
- 1 onion, finely diced
- 2 tbsp olive oil
- 1/4 cup white wine
- 1/2 cup parmesan cheese
- Salt/Pepper
Instructions
Pour the chicken broth into a small saucepan, heat over low heat.
In a large skillet heat the olive oil and add the onion and cook for 3-4 minutes. Add in the mushrooms and cook for an additional 5 minutes.
Add the orzo and stir to combine.
Start with the white wine, pour in and stir until it is fully incorporated. Slowly add the chicken broth one ladle at a time. Keep stirring until each ladle is fully evaporated. This will take about 20 minutes.
Stir in the cheese, top with salt/pepper & serve.
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