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Photo: Photographer / Fred Hardy, Food Stylist / Ruth Blackburn
Active Time:35 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:40 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1 ½cupssliced cremini mushrooms2tablespoonsunsalted butter, divided1medium shallot, finely chopped3clovesgarlic, minced1 ½cupswhole-wheat orzo¼cupdry white wine4cupsunsalted vegetable broth1tablespoonfinely chopped fresh thyme, plus more for garnish¼teaspoonsalt⅛teaspoonground white pepper½cupgrated Parmesan cheese, plus more for garnish¼cupheavy cream½teaspoongrated lemon zest, plus more for garnish1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1 ½cupssliced cremini mushrooms
2tablespoonsunsalted butter, divided
1medium shallot, finely chopped
3clovesgarlic, minced
1 ½cupswhole-wheat orzo
¼cupdry white wine
4cupsunsalted vegetable broth
1tablespoonfinely chopped fresh thyme, plus more for garnish
¼teaspoonsalt
⅛teaspoonground white pepper
½cupgrated Parmesan cheese, plus more for garnish
¼cupheavy cream
½teaspoongrated lemon zest, plus more for garnish
1tablespoonlemon juice
DirectionsHeat oil in a 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.Originally appeared: EatingWell.com, January 2022
Directions
Heat oil in a 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.
Heat oil in a 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.
Originally appeared: EatingWell.com, January 2022
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Nutrition Facts(per serving)453Calories19gFat56gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
