This orzo dish is so creamy and delicious. It is perfect for those cool nights.
Orzo with Zucchini and Porcini
Let the autumn flavors of porcini mushrooms, zucchini, and our orzo take you to your comfort place.
Zelli Orzo - 1 Cup
Porcini Mushrooms - Whole Packet (40g)
1 Zucchini cut half-ways and sliced
Parmigiano Reggiano - .15 lbs grated (plus more for topping, if preferred)
Unsalted Butter - 1tbsp
Garlic 1 clove - minced
1 small onion - diced thin
Vegetable Stock - 1 cup
Extra Virgin Olive Oil - for drizzling
Bring a large pot of salted water to boil
Prep your mushrooms. Fill a medium sized bowl with hot water. Place your mushrooms in the hot water and let sit there for just a couple of minutes. Once they are soft, take them out of the water and pat dry with a paper towel.
Prep your onion, garlic, and zucchini. Set aside.
Add orzo to boiling water and boil until al dente. This will take around 6-8 minutes. Check at 6 minutes to see if the orzo is to your liking.
In the meantime, place a saute pan on medium heat and add 1tbsp of butter. Saute mushrooms first until they begin to brown a little bit. Season mushrooms with a pinch of salt. Then, take out of pan and set aside.
Next, add 1tbsp of butter and saute onion, zucchini, and garlic in the same pan until they begin to turn translucent. Season vegetables with a pinch of salt. Then add mushrooms back into the pan.
Add 1 cup of vegetable broth to your vegetables, and stir in your cooked orzo. Keep the heat around medium.
Begin to sprinkle the Parmigiano Reggiano over the orzo and fold into to make a creamy sauce. Season with cracked black pepper and salt to taste.
Dish up your orzo onto plates and drizzle with real extra virgin olive oil.