Mushroom Orzo Risotto
Mushrooms ! one of the superfoods in today’s healthy eating generation. Mushrooms are packed with full of goodness. They help to boost immune system, high in vitamins and minerals, good source of selenium (helps to keep your hair and nails healthy), great for your gut, helps to keep your cholrestrol under check, rich in anti-oxidants, and boosts energy. No wonder they are known as miracle food! And finally, a wonderful vegan and vegatarian alternative for meat! (Yes, you heard it right; mushrooms are vegan and vegeratian friendly). Oh by the way, did I mention the most important fact that mushrooms are in calories (horaaah!) just 22 calories per 100gms of mushrooms. Combining the mushrooms with Orzo pasta gives out a lovely flavour.
- 2 Tablespoons Olive oil
- 1 cup chopped spring onions
- 2 cloves of garlic (diced)
- 8 to 10 pepper corns (adjust according to taste)
- 2 cups chestnut mushrooms (diced)
- 2 cups of Orzo pasta
- 1/2 cup Garden peas
- 4 cups of water
- 1 cup milk (semi-skimmed)
- 2 tablespoons of grated cheddar cheese
- Salt to taste
- Chopped parsley
Prep time: 10minutes Cook time: 20 minutes Serves: 3 to 4 people
- Add the orzo to 2 cups of boiling water and switch off the hob ( 4 to 5minutes).
- Heat 2 tablespoons of olive oil in a sauce pan over medium flame.
- Add diced garlic, and mushrooms and saute for 2 to 3 minutes.
- Now, sprikle spring onions, peppercorns (powder them), and saute for a minute
- Add the boiled orzo (by now it would have absorbed all the water) and peas.
- Pour 2 cups of water, 1 cup of milk and keep strirring until all the liquid has been absorbed. About 8 to 10 minutes.
- Mix in the cheddar cheese, leave it for 2 minutes and switch off the hob.
- Garnish with parsley.
Tadaaa! creamy, silky and nutritious risotto is ready to serve. It can be made for dinner, or a delicious packed lunch. However you like it!
Until next time,