Dinner

One Pot Mushroom Orzo | Quick + Healthy Weeknight Dinner Recipes

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43 Comments

  1. Unbelievable! I didn’t want to make it because I thought it would take too much time. It came together in a flash and it tasted incredible! I will be making this over and over again. Thank you!

  2. I've always wanted to try orzo so I decided to finally try making it, using this recipe. Ya'll, I don't know what goat cheese is supposed to taste like, but I don't think I like it at all.

  3. Made this about 5 times and it gets better with every time!! This dish makes me so happy when had with some fresh salad with balsamic vinegar!!

  4. Orzotto is not a made up term:
    The name is a portmanteau (combination of words) of o (the Italian word for barley) and ris.
    This should not be confused with orzo, otherwise known as , a type of wheat pasta formed into shapes resembling barley grains.

  5. I am totally IN LOVE with this recipe! Just had it for dinner tonight! So easy and Absolutely delicious! Served it with roasted chicken. ❤️😋❤️

  6. If you were to order orzotto in Italy you'd more than likely be presented with a risotto-like dish based on barley. The Italian for barley is orzo. The pasta 'orzo' is so named because it looks like orzo (barley).

  7. Some good ideas here, but ignore all the vegetarian BS. I use sausage or chicken with this and forget the kale and other veggies unless you a wimp and trying to make political points at the expense of taste.

  8. Wensleydale is a fantastic alternative to goats cheese, I have found. And Davidstow (Cornish cheddar) and Scottish cheddar work very well in the stead of Parmesan, for UK viewers.

  9. So I tried this recipe today and I was disappointed when I didn’t like it. The recipe was super easy to assemble but the texture of the Orzo after cooking was a NO for me. I veganized it by using oil and vegan cream cheese. Next time I’d use a rigatoni or penne pasta. I just couldn’t do the orzo. Surprisingly it took longer that 30 minutes to cook and even after it was done I just wasn’t in to it anymore.The texture put me off, but the flavor of the meal was a 10/10. I’ll try it tomorrow to see if it does well as leftovers.

  10. This is a very nice recepe! Perfect for autumn! Careful about parmesan, though, it is techically not vegetarian since it contains rennet (which you find in a calf's stomach). Some pecorinos are vegetarian, you'll have to look at the label to see if they use rennet.
    To veganise this dish you could use (the buttery Alba-) oil instead of butter, vegan cream cheese or coconut milk (full-fat) and nutritional yeast.

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