 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From the latest Sunset comes another simple risotto using orzo pasta. Ingredients:
3 tablespoons butter, divided use |
12 ounces sliced mushrooms |
3/4 cup chopped shallot (or onion) |
2 cups dried orzo pasta |
3 cups chicken broth |
1/2 cup dry sherry |
1/3 cup grated parmesan cheese |
salt & pepper |
chopped parsley (to garnish) |
additional parmesan cheese (to garnish) |
Directions:
1. Melt 1 T. of butter in a 12 frying pan over high heat.
2. Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
3. Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
4. Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
5. If mixture becomes too thick before pasta is done, add a little more broth.
6. Stir in the parmesan cheese, the salt & pepper.
7. Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
8. Makes 3-4 main dish servings.
|
|