Main Dishesdeliciouslyella
Creamy Mushroom Orzo
A little like risotto but much quicker to make, orzo makes a delicious, quick dinner. The dried porcini mushrooms add depth and richness, while the coconut milk makes it wonderfully creamy. Serve it in the centre of the table with a simple green salad and plenty of black pepper.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Place the dried porcini mushrooms in a small bowl and cover with 400ml (13.5 fl oz) boiling water. Leave to soak for as long as stated on the packet (as the time may differ). Once soft, roughly chop the mushrooms and reserve the water — this will be used as stock, to add plenty of flavour.
dried porcini mushrooms0.5 oz
2
Place a casserole pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt. Mix well and cook for ⏱️ 10 minutes, until soft.
drizzle of olive oilgarlic3 cloves
3
Once cooked, add the chopped dried mushrooms and sliced chestnut mushrooms. Mix well and cook for ⏱️ 10 minutes until the mushrooms brown. At this point, add the orzo, miso paste, coconut milk and the reserved mushroom water. Mix well, then cover with a lid and leave to cook for ⏱️ 20 minutes, until the orzo is soft and the liquid has been absorbed. Stir occasionally to ensure that the orzo doesn’t stick to the bottom of the pan.
chestnut mushrooms8.5 ozorzo7 oz
4
Once the orzo is cooked, stir through the spinach and allow to wilt.
orzo7 oz
5
Serve with plenty of black pepper and a squeeze of fresh lemon juice.
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