Mushroom Orzotto

By Bethany's Vegan Kitchen on 20/07/2024

This version is quicker to make than a traditional risotto, but just as delicious. I used a mix of shiitake mushrooms and chestnut mushrooms, which along with the onion, garlic and dairy-free parmesan, give this dish a very savoury, umami flavour. It would be lovely served with a fresh green salad and crusty garlic bread. I love fuss-free, simple, one pot meals like this, they're very convenient to make

Serves: Four Cook time: 25-30 minutes

You'll need:

One tablespoon of oil
One small brown onion, chopped
Three cloves of garlic, minced
125g shiitake mushrooms, sliced
125g chestnut mushrooms, sliced
Half a teaspoon of tarragon
One teaspoon of parsley
300g (this is the dry, uncooked weight) orzo
800ml hot vegetable stock
25g dairy-free parmesan
50ml dairy-free cream
Salt and black pepper to taste

Method:

Heat the oil in a large frying pan over a medium heat. Once it's warmed up, add in the onion and fry for five minutes. Next, add the garlic and cook for two minutes
Add the sliced shiitake and chestnut mushrooms, and stir them through the onion and garlic. Cook the mushrooms for five minutes
Next, add the orzo into the frying pan and stir it through the onion, garlic and mushrooms. Fry for two or three minutes, enough to lightly toast the orzo
Then add in the stock, tarragon and parsley, increase the heat to a simmer and cook the orzo for 8-10 minutes. Stir the orzo often, as it will tend to stick to the bottom of the pan otherwise
Finally, add in the dairy-free parmesan, dairy-free cream, and season to taste with salt and black pepper. Give the orzo another two minutes to cook, then it's ready to serve