Orzo mushroom risotto
2022-09-23
- Servings: 2
- Ready In: 25m
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Nutritional Info
This information is per serving.
-
Calories
594 -
Fat
22 -
Carbs
67 -
Protein
26
Ingredients
- 2 Red Onion
- 1 Garlic
- Basil
- 4 Spring Onions
- 170g Orzo
- 10g Pumpkinseeds
- 175g Mixed Mushrooms
- 100g Herbed Cheese Blocks
- 350ml Vegetable Bouillon
- 1 tbsp Butter
Method
Step 1
Prepare the broth. Chop the small red onion and crush or finely chop the garlic. Cut the spring onion into rings.
Step 2
Heat half of the butter in a pan with a lid and fry the onion and garlic for 2 minutes over medium heat. Add the orzo and cook for 1 minute. Pour the stock over the orzo and cook the orzo, covered, for 10-12 minutes until dry. Stir regularly and add water if the orzo becomes too dry.
Step 3
Meanwhile, heat a frying pan over high heat, without oil, and roast the pumpkin seeds until they start to pop. Remove from pan and keep aside. Heat the remaining butter in the same frying pan and fry the mushrooms and spring onions for 5 - 6 minutes on medium heat. Add the mushrooms, spring onion and half of the herb cheese cubes to the orzo and let it melt while stirring. Season with salt and pepper.
Step 4
Divide the orzo among the plates. Garnish with the pumpkin seeds, remaining herb cheese and basil.