Mushroom Marsala Orzo Risotto

• 1 cup orzo
• 8 ounces mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 2 cups chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 In a large skillet, heat olive oil over medium heat. Add onion and cook until softened.
2. 2 Add garlic and mushrooms, sauté until mushrooms release their moisture and begin to brown.
3. 3 Stir in orzo and toast for a minute. Pour in Marsala wine, stirring to scrape up any browned bits.
4. 4 Add broth, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 10 minutes or until orzo is tender.
5. 5 Stir in butter and Parmesan cheese until creamy.
6. 6 Remove from heat, garnish with parsley, and serve immediately.

Equipment

• Large skillet with lid

Variations

• Add cooked shrimp or chicken for a protein boost.
• Toss in a handful of spinach or peas during the last few minutes of cooking.

Substitutions

• If Parmesan is not suitable, use nutritional yeast for a vegan option.

Pairings

• A glass of red wine, particularly a Merlot, complements this dish beautifully.

Nutrition

Tips

• For extra richness, stir in a splash of heavy cream with the Parmesan.
• If Marsala wine isn't available, substitute with dry sherry or a fortified wine of choice.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with added broth.

Serving Suggestions

• Pair with a simple arugula salad and a sprinkle of toasted pine nuts.

FAQ