Portobello "risotto"

Yield: 6 Servings

Measure Ingredient
2 cups Orzo, uncooked
6 cups Stock (I used Chicken-flavored powdered vegetable broth from Fresh Fields), at least
1 pinch Saffron (optional)
2 Portobello mushrooms
1 cup Other mushrooms such as crimini, white (you can use only Portobellos but this gets expensive) (up to 2)
1 Onion, chopped
2 tablespoons Garlic, minced
Salt, pepper to taste
Fatfree Parmesan (optional)

Boil stock and saffron in large sauce pan. When boiling, add dry Orzo and let cook until done, about 20 minutes.

Meanwhile, saute garlic and onion in a large, sprayed pan. When onions are translucent, add all mushrooms and cook until soft. Season with salt and pepper to taste.

Drain Orzo, but not thoroughly--reserve some (¼ cup) of the liquid.

Combine Orzo with sauteed vegetables. Spread in a 9" x 13" baking pan, sprayed with cooking spray if desired. Top with a sprinkle of Parmesan and fresh black pepper. Bake uncovered at 325 F for 20 minutes.

Note: this recipe doesn't use much seasoning. If you use a flavorful enough stock, the Orzo absorbs excellently and the dish will have a nice, rich flavor.

Posted to fatfree digest V96 #270 From: Julie Bargo <jkb96@...>

Date: Mon, 30 Sep 1996 12:04:09 -0400

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