Lunch / Dinner
Mushroom Orzo Risotto
Warm and inviting, this pasta dish is sure to fit comfortably into your weeknight schedule. Mushrooms and healthful Swiss chard make the meatless meal extraordinarily hearty.
Risotto is a rich and creamy Italian specialty you can bulk up with almost anything. Made with orzo instead of rice, this version isn’t really risotto, but it achieves the same result (it's also called orzotto). Sauté the dry orzo with shallots for toasty flavor, then cook it like you would risotto.
Ingredients
BLANCH:
COOK:
DEGLAZE:
ADD:
Test Kitchen Tip
Chard is a member of the beet family with colorful, celery-like stalks. Be sure to rinse it well before cooking.
Instructions
Blanch chard in boiling water, 1 minute, then immediately plunge into ice water to stop cooking. Squeeze out excess moisture.
Cook mushrooms in 2 Tbsp. oil in a saucepan over medium heat until softened. Add garlic and cook 1 minute more; transfer to a bowl.
Cook shallots in remaining 2 Tbsp. oil in same pan until softened. Add orzo and cook until lightly brown.
Deglaze pan with wine, scraping up any browned bits.
Add 1½ cups warmed chicken broth to orzo; stir well and cook 10 minutes. Add 1 cup broth and cook 5 minutes. Add remaining 1 cup broth and stir until liquid is absorbed.
Stir in mushrooms, chard, Parmesan, butter, and sage; season with salt and pepper.
Sauté the mushrooms until they soften and most of the moisture they release evaporates.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 676
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 30mg 10%
Sodium 527mg 21%
Carbs 80g 26%
Fiber 5g 20%
Protein 24g
*Percent Daily Values are based on a 2,000 calorie diet.