Receta 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
- white onion sliced
- 1
- rounded cup dry orzo
- 1/2
- cup chardonnay
- 1/3
- cup freshly grated Parmesan cheese
- 3
- cloves garlic minced
Directions:
Heat
1 tablespoon of olive oil in a medium sized pot over a medium heat add onion and
garlic and cook until light brown
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.
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.
Remove
from heat and stir in parmesan. Season with salt and pepper to taste.
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