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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- If you don’t have vegetable broth, you can simply add a vegetable cube in 500 ml of hot water.
- 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 ,
- 1 white onion cut into cubes ,
- 1 small garlic clove ,
- 150 g vegetables cut into cubes (carrot, peppers, green beans) ,
- 300 g champignon mushrooms, sliced ,
- 300 g orzo (medium size) ,
- 100 ml white wine ,
- ½ of a lemon (zest and juice) ,
- 500 ml vegetable broth (hot) ,
- 80 ml heavy cream ,
- 100 g Parmesan cheese ,
- 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). ,
- Add the vegetables and the mushrooms and sauté for 2 minutes. ,
- Add the orzo and stir well with a wooden ladle. ,
- Pour the wine and stir properly with a wooden ladle until the alcohol has evaporated. ,
- Add the juice and the zest of the lemon, as well as the broth, and simmer for 5-6 minutes. ,
- Then add the heavy cream and stir again. ,
- Simmer until all the liquid has been absorbed and the orzo has set. ,
- Add the pepper, season to taste and remove from the heat. ,
- Cover with a clean cotton kitchen towel and keep aside for 5 minutes. ,
- Serve with freshly ground Parmesan cheese.