Creamy Mushroom Orzo

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This Risotto Style Mushroom Orzo is wrapped in a creamy sauce and all made in one pot! Chris x

Creamy Mushroom Orzo | Serves 4

🍴INGREDIENTS🍴

2 cups / 400g Uncooked Orzo
1lb / 500g Mushrooms, sliced (here I use Chestnut Mushrooms)
3 1/2 cups / 875ml Chicken Stock (not piping hot!)
1 cup / 250ml Heavy/Double Cream at room temp
1/2 cup / 120ml Dry White Wine (see notes)
1/2 cup / 40g freshly grated Parmesan (plus more to serve)
2 tbsp Butter
2 fat cloves of Garlic, minced
1 tbsp finely diced Fresh Parsley (plus a pinch more to garish)
2 tsp finely diced Fresh Thyme (can sub 1/2-3/4tsp dried thyme)
1 medium Onion finely diced
Olive Oil, as needed
Salt & Black Pepper, to taste

🍴METHOD🍴

In a large pot over medium heat add a drizzle of olive oil, then place in half your mushrooms. Leave to brown on one side, flip them over then season with a pinch of salt and pepper. Continue frying until nicely browned then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It's important to not cram in the mushrooms or they'll steam and lose flavour. Also important to not move them about too much or they won't brown.

Melt in 1 tbsp butter, then add your onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another min then pour in white wine. Allow the wine to simmer and reduce for a good 5mins, until it's almost all evaporated, deglazing the pan as necessary. It's important to ensure you reduce down the wine or it'll be too strong in the sauce.

Pour in the orzo and add back in your mushrooms. Pour in stock and cream, then sprinkle in parsley, thyme and salt & pepper. Important your cream is at room temp and your stock isn't piping hot or it'll curdle the cream. Give it a good stir then bring it to simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened.

Remove from heat and stir through your second tbsp of butter and your parmesan. If you over reduce the sauce just add a splash more stock. Serve with extra parmesan/parsley!

STAY IN TOUCH

See you next time :)

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Love it 😊 I make this with zucchini, must try with mushrooms and white wine.

Trunl

I too feel this channel is.... underrated

rajitsingh

Just made this and it is a flavor bomb 💣😛

jelliebuntan

I made this, but I left out the cream when adding the stock and instead added some full fat crème fraiche near the end, just to heat through. (Didn't want to add it with the stock in case it curdled or something and also I prefer creme fraiche to cream, not quite as heavy/rich.. personal preference, but I find lots of cream in savoury dishes a bit overpowering, especially with cheese as well).

mellowmarkable

Missing some key bits. All by the eye is brill. I can even taste the end result. For non cooks it is a landmine. Maybe given some idea of volume and weight in making where this might help the beginners in cooking. Love it all the same.

CharlieColquhoun-fq