Ingredients for Mushroom Orzo Risotto With Pine Nuts
- 1 tablespoon olive oil
- Garlic Cloves
- Onion
- Mushroom
- 1/4 cup pine nuts
- 1 1/2 cups orzo pasta
- Low Sodium Chicken Broth
- Ground Sage
- Ground Thyme
- 1/4 cup grated Parmesan cheese
- Kosher Salt
- Ground Pepper
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How to Make Mushroom Orzo Risotto With Pine Nuts
- Toast 1/4 cup pine nuts in a dry skillet over medium heat until golden brown. Set aside.
- Sauté 1 tablespoon olive oil in a large pan over medium heat. Add 1 pound cremini mushrooms, sliced, and cook until softened, about 5-7 minutes.
- Add 1 small shallot, finely chopped, and cook for another minute until fragrant.
- Stir in 1 1/2 cups orzo pasta and cook for 1 minute, stirring constantly.
- Pour in 4 cups vegetable broth (or chicken broth for a richer flavor), and bring to a simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until orzo is tender and liquid is absorbed, stirring occasionally.
- Stir in 1/4 cup grated Parmesan cheese, 2 tablespoons butter, salt, and pepper to taste.
- Garnish with the toasted pine nuts and fresh parsley (optional).
- Serve immediately as a main course with a side salad and crusty bread, or as a delightful side dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
10g
Carbs
13g
