This is really rich, really easy, and just what fall evenings call for! When I have a craving for something rich and filling this is my go to. Great even cold the next day for lunch. Not a meal if you are counting calories : )
INGREDIENTS
- 2 Tablespoons Olive Oil
- 1 cup onion, diced
- 5 cups mushrooms sliced
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon rosemary
- 1 heaping Tablespoon garlic, diced
- 2 cups orzo pasta
- 6 cups vegetable broth
- 2 cups grated Parmesan
- Juice of 1 lemon
- Parsley for garnish
INSTRUCTIONS
- In a medium sauce pan, heat up the 2 Tablespoons of olive oil over medium high. Add the onions and mushroom, and stir for 2 minutes.
- Sprinkle in the salt, pepper, rosemary, garlic, and orzo into the pot. Stir constantly for 2 minutes to toast the pasta. Pour 2 cups of broth along with the juice from one lemon into the pot and continue to stir making sure nothing sticks to the bottom.
- After the liquid has been absorbed add 2 more cups (it took around 2 minutes for mine). Keep stirring occasionally until the liquid has absorbed (around 10 minutes). Add the last 2 cups of broth and keep stirring occasionally until the liquid has been absorbed by the pasta (another 10 minutes or so).
- Mix in the Parmesan cheese and lemon zest to the risotto. Taste for more salt and pepper. Garnish with parsley.
After a dinner and leftovers for lunch the next day I re-purposed the leftovers into “makeshift” Arancini Balls. I rolled the left over into balls – rolled in egg and then in breadcrumbs. You can make them or we fried them in olive oil. SOOOOO GOOD, and NO WASTE.
