Mushroom Risotto

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 : )


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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.