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orzo risotto with mushrooms


this recipe was clipped out of a local newspaper and tucked away for a few years. i ran across this in my recipe file and tried it. it was very good and freezes well. this is one of the recipes in good housekeeping's best one-dish meals. hope you enjoy!


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  • Carbohydrates: 432.8
  • Fats: 12.0
  • Dietary Fiber: 39.0
  • Minerals: 6.0
  • Proteins: 35.0
  • Vitamins: 12.0
  • Water: 23.0


  1. In 5-quart saucepan
  2. Prepare orzo in boiling salted water as label directs
  3. Drain orzo
  4. Meanwhile
  5. In nonstick 12-inch skillet heat olive oil over medium heat until hot
  6. Add onion and cook 5 minutes
  7. Increase heat to medium-high
  8. Add both kinds of mushrooms and 1 / 4 teaspoon salt
  9. Cook
  10. Stirring frequently
  11. Until mushrooms are tender and golden
  12. Remove skillet from heat
  13. Stir in white wine
  14. In small bowl
  15. Mix cornstarch with milk
  16. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked
  17. Heat to boiling over medium heat
  18. Reduce heat to low: simmer 1 minute
  19. Stir in orzo
  20. Mushroom mixture
  21. Parmesan
  22. Parsley
  23. Margarine or butter and 1 / 4 teaspoon salt
  24. Heat through
  25. Serve "risotto" immediately while still creamy

Step 15

Total Time in Minute 30

Ingredients Count 12

cooking orzo  risotto  with mushrooms

See More Relate Photo


Orzo pasta


Olive oil


Shiitake mushrooms


Dry white wine


Low-fat milk

Parmesan cheese

Fresh parsley leaves


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