Mushroom Barilla Orzo pasta Risotto

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Ingredients 2 Number of Servings

160-200g Blue Box Barilla Orzo Pasta  

20g Porcini mushrooms

75g oyster mushrooms

1 medium onion, finely chopped

1 bay leaf

2 tbsp butter 

2 cloves garlic diced

40g freshly grated Parmesan

2 tbsp. chopped fresh parsley

Olive oil 

Salt and pepper 

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  • Soak porcini mushrooms in a bowl with some boiling water for 15 mins.

  • Clean the other mushrooms, roughly chop/tear and set aside.

  • Bring a large pot of water to boil, add salt. Once boiling add Barilla Orzo Pasta and cook for time specified on pack. Remove from heat and drain 

  • In a wide based pan heat olive oil, add the bay leaf, then the onion and a pinch of salt and cook until translucent.

  • To the same pan, add the butter and garlic with some black pepper then add the oyster mushrooms. Cook until mushrooms have softened and turn golden (2-3 mins).
  • Add the Barilla Orzo pasta to the pan and the porcini mushrooms along with the liquid they're in and stir. Grate around 20g parmesan. Season with salt and pepper.
  • Remove the bay leaf before serving. Top with extra parmesan if desired and garnish with parsley, enjoy!

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