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mushroom orzo recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy mushroom orzo recipe provides a comforting one-pot meal, enhanced by a smoky red pepper and harissa swirl. It offers a quicker, vibrant alternative to traditional risotto.
Ingredients
- 2 medium red bell peppers
- 2 tbsp olive oil
- 10.5 oz (300g) cremini mushrooms, sliced
- 2 tbsp unsalted butter
- 2 small shallots, minced
- 3 cloves garlic, minced
- 1 cup (200g) orzo pasta
- 3 cups (700ml) warm vegetable broth
- 1/2 cup (120ml) heavy cream
- 1 tbsp harissa paste
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup (15g) fresh parsley, chopped
Instructions
- Prepare the Roasted Red Peppers: Preheat oven to 400°F (200°C). Halve and seed the red peppers, then roast cut-side down on a baking sheet for 25-30 minutes until blistered. Steam covered for 10 minutes, then peel and chop.
- Make the Smoky Harissa Swirl: Blend the chopped roasted red peppers, harissa paste, and 2 tablespoons of heavy cream until smooth. Set aside.
- Sear the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until deeply golden brown. Season lightly with salt and pepper, then remove and set aside.
- Sauté Aromatics and Toast Orzo: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and butter to the skillet. Once melted, add the shallots and cook for 3-4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant. Stir in the orzo pasta and toast for 1-2 minutes until slightly golden.
- Cook Orzo Risotto-Style: Pour in about 1 cup of the warm vegetable broth, stirring continuously until the orzo absorbs almost all the liquid. Continue adding the broth, about 1/2 cup at a time, allowing each addition to be absorbed before adding more. This process takes 15-20 minutes, or until the orzo is al dente and has a creamy, risotto-like consistency.
- Finish the Creamy Orzo Base: Once cooked, stir in the remaining heavy cream and the reserved cooked mushrooms. Stir to combine thoroughly and let simmer gently for 1-2 minutes. Season with salt and pepper to taste.
- Swirl and Serve: Remove the skillet from the heat. Spoon dollops of the prepared Smoky Harissa Swirl over the surface of the orzo. Gently swirl the red pepper cream into the orzo, avoiding overmixing. Garnish generously with fresh parsley and serve immediately.
Notes
Wipe mushrooms clean with a damp cloth instead of washing to prevent water absorption. To ensure continuous cooking and a perfect texture, warm the vegetable broth before adding it to the orzo. For a more uniform flavor, stir all of the harissa swirl directly into the finished orzo instead of swirling it in at the end.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pot, Risotto
- Cuisine: Fusion, European
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg