This mushroom orzo with lemon and Parmesan is a creamy dish rich with flavor thanks to mushrooms and a velvety smooth sauce. Enjoy this cozy pasta dish with a glass of wine.
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups sliced cremini mushrooms
- 2 tablespoons unsalted butter, divided
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups whole-wheat orzo
- ¼ cup dry white wine
- 4 cups unsalted vegetable broth
- 1 tablespoon finely chopped fresh thyme, plus more for garnish
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- ½ cup grated Parmesan cheese, plus more for garnish
- ¼ cup heavy cream
- ½ teaspoon grated lemon zest, plus more for garnish
- 1 tablespoon lemon juice
- Step 1
Heat oil in large high-sided skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer the mushrooms to a plate. (Do not wipe the pan clean.)
Reduce heat to medium and melt 1 tablespoon butter in the pan. Add shallot; cook, stirring often, until transparent, about 2 minutes. Add garlic; cook, stirring constantly, until aromatic and light golden, about 1 minute. Add orzo; cook, stirring occasionally, until lightly toasted, about 2 minutes. Add wine and cook, scraping brown bits from the bottom of the pan, until the liquid is absorbed, about 1 minute.
Stir in broth, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring often, until the orzo is al dente and the liquid is thickened, about 10 minutes. Add Parmesan, cream, lemon zest, lemon juice, the mushrooms and the remaining 1 tablespoon butter; cook, stirring, until the cheese melts and the mixture is creamy, 1 to 2 minutes. Let stand for 5 minutes. Divide among 4 bowls; garnish with additional thyme, Parmesan and/or lemon zest, if desired.
Serving Size: 1 1/2 cups Per Serving: 453 calories; protein 15g; carbohydrates 56g; dietary fiber 12g; sugars 4g; fat 19g; saturated fat 9g; mono fat 6g; poly fat 1g; cholesterol 41mg; vitamin a iu 1049IU; vitamin c 5mg; vitamin d iu 14IU; vitamin e iu 1IU; folate 26mg; vitamin k 3mg; sodium 360mg; calcium 126mg; iron 1mg; magnesium 15mg; phosphorus 183mg; potassium 449mg; omega 6 fatty acid 1g; niacin equivalents 5mg.