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When time is not by your side but you want or you have to prepare an -at least- decent lunch, Cool Artisan is here by your side with this fabulous recipe for orzo with champignon mushrooms, vegetables and Parmesan cheese! If you are preparing this recipe for a dinner, I advise you to accompany it with white wine!

TIPS:                                          

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  1. If you don’t have vegetable broth, you can simply add a vegetable cube in 500 ml of hot water.
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  3. You can use frozen vegetables for easiness, though the result will always be much more delicious with fresh ones.

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Ingredients

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  • 50 ml extra virgin olive oil
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  • 1 white onion cut into cubes
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  • 1 small garlic clove
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  • 150 g vegetables cut into cubes (carrot, peppers, green beans)
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  • 300 g champignon mushrooms, sliced
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  • 300 g orzo (medium size)
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  • 100 ml white wine
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  • ½ of a lemon (zest and juice)
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  • 500 ml vegetable broth (hot)
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  • 80 ml heavy cream
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  • 100 g Parmesan cheese
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  • Salt and pepper

Instructions

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  • Pour the olive oil into a pot over low heat and add the onion and the garlic (thinly sliced).
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  • Add the vegetables and the mushrooms and sauté for 2 minutes.
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  • Add the orzo and stir well with a wooden ladle.
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  • Pour the wine and stir properly with a wooden ladle until the alcohol has evaporated.
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  • Add the juice and the zest of the lemon, as well as the broth, and simmer for 5-6 minutes.
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  • Then add the heavy cream and stir again.
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  • Simmer until all the liquid has been absorbed and the orzo has set.
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  • Add the pepper, season to taste and remove from the heat.
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  • Cover with a clean cotton kitchen towel and keep aside for 5 minutes.
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  • Serve with freshly ground Parmesan cheese.
Cool Artisan