This week we’re doing things a little differently at Delicious Everyday. Why? Well, I’m excited because I have a wonderful new cookbook for vegetarians. And to celebrate, I will be sharing recipes from the book all week long.
Whether you are a vegetarian or not I think you will enjoy this book. I had River Cottage Veg Everyday on my Christmas whishlist and thankfully my fiance got the hint and wrapped it up and put it under the tree on Christmas day.
How to Make Mushroom Orzo Risotto
First up it’s Mushroom Risoniotto. Essentially this dish is a version of risotto which uses Risoni (a rice shaped pasta, also called Orzo) in place of rice.
Preparing this dish is really quite easy and is a matter of frying the mushrooms, adding some cream and herbs and combining with the cooked pasta.
Best of all it’s so much easier than risotto!
This risoni recipe is deliciously mushroom-y and comforting, which makes it perfect for all of this rainy weather we’ve had here in Brisbane the last few weeks.
Recipe
Ingredients
- 2 tbs olive oil
- 2 tbs butter
- 500 g mushrooms cleaned and sliced
- 150 g risoni
- 2 cloves garlic chopped
- a few sprigs of fresh thyme
- 1 tsp balsamic vinegar
- 75 ml dry white wine
- 50 ml double cream or creme fraiche
- salt and pepper
- handful of freshly chopped parsley to server
Instructions
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Place a large saucepan of water over a high heat and bring it to the boil before salting. Add the risoni, and cook according to package directions (time varies by brand). When done, drain risoni and set aside.
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Heat 1 tablespoon each of the oil and butter in a frying pan over a medium high heat. Add half of the mushrooms and cook, stirring often, until all of the liquid is released has been evaporated and the mushrooms start to caramelise. Remove from the pan and set aside while you cook the remaining mushrooms.
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When the second batch of mushrooms are almost done add the first batch to the pan along with the thyme leaves, garlic and balsamic vinegar and cook, stirring, for a minute or two.
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Add the wine and cook until most of the liquid has evaporated before adding the cream or creme fraiche. Season with salt and pepper.
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Toss the mushrooms with the cooked risoni, and serve sprinkled with fresh parsley.
