Mushroom Risotto
Mushroom Risotto
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Mushroom
- Soup
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla® Chickpea Orzo pasta
Ingredients
Serves 5
| 1 | Box Barilla® Chickpea Orzo pasta |
| 1 | Clove garlic, minced |
| 2 | Tablespoons extra virgin olive oil |
| 8 | Ounces domestic mushrooms, sliced |
| ¼ | Cup dry White wine |
| 1 | Quart chicken broth |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| 2 | Tablespoons butter |
| 1 | Tablespoon parsley, chopped |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring broth to a boil. Meanwhile in a skillet, sauté garlic and olive oil, after 1 minute add mushrooms and sauté until slightly brown.
Step 2
Add pasta to the skillet, toast for 1 minute then add wine, reduce completely.
Step 3
Stir in broth 1 cup at a time and cook over high heat until completely cooked and broth has reduced.
Step 4
Finish off the heat with cheese and butter.
Step 5
Let rest 10 minutes before serving, sprinkle with parsley.
Chickpea Orzo Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Rice shaped pasta made from chickpeas and chickpeas only, for a good source of plant protein without additives like xanthan gum. Reimagine salads, soups, bowls and more without hesitation. Looking for cooking ideas? Check out creative ways to get inspired.
- Shape Orzo
- Cook time 9–11 mins
- Pack size 10 oz.
- Range Chickpea and Red Lentil Pasta