My Creamy Chili Mushroom Orzo
This is perfection for a slightly chilly day. Cozy, warming and ready in minutes. You’ll love it.
I was leaving for another week in Aspen (cheffing) and decided to leave Devin with a delicious surprise dinner in the fridge when he got home from work. This was an absolute hit to say the least. I love a mushroom and the savory, umami flavour they give dishes. This is the perfect thing to whip up on a gloomy day, top verrrry generously with Parmesan and pair with your favourite glass of red.
Ingredients:
Salted butter x 4 tablespoons
White onion x 1
Mushrooms (I used a mix of wild and regular but use whatever you have!) x 3 cups sliced
Thyme x 3 sprigs, destemmed
Italian parsley x 1/4 cup roughly chopped
Garlic x 2 cloves, minced
Chili flakes x 1 tablespoon
Chicken bullion x 1 tablespoon
Parmesan x 1/4 cup grated/shaved
Orzo x 1.5 cups
Milk x 1.5 cups
Water x 1.5 cups
Salt x 2 teaspoons
Pepper x 1 teaspoon
Method:
In a large sauté pan place two tablespoons of butter and bring to a medium high heat.
Roughly chop your onion into small pieces and pour into the pan along with the minced garlic and sliced mushrooms. Cook this down for around 10-15 minutes or until the mushrooms and onions are soft and caramelised.
Pour in the thyme and chili and sauté further until fragrant ( 5 more minutes).
Pour the orzo directly into the pan and toast the pasta lightly until you are some darker golden pieces before pouring in the milk and water.
Into the liquid stir in the chicken bouillon, salt and pepper and leave to simmer for 15 minutes lid off, stirring occasionally.
When the pasta is cooked through and thickened remove from the heat and mix in Parmesan and roughly chopped Italian parsley. If the pasta has gotten too thick, loosen it up with a splash of milk!
Serve in pasta bowls and top with a goood shave of fresh Parmesan.