Creamy Mushroom Orzo
Tender orzo and mushrooms simmer in garlicky broth, then finish with cream and cheese for a comforting, risotto-style dinner.
15 min
Prep
195 min
Cook
4
Serves
580
Calories
Macros · per serving
26g protein
76g carbs
20g fat
Ingredients
For 4 servings
- 350 g orzo
- 500 g mushroom
- 1 onion
- 3 clove garlic
- 750 ml vegetable broth
- 120 ml heavy cream
- 100 g vegetarian Parmesan-style cheese
- 0.5 teaspoon dried thyme
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1
Thinly slice the mushrooms, finely dice the onion and mince the garlic. Finely grate the cheese, then refrigerate it and the cream until the final cooking stage.
- 2
Put the mushrooms, onion, garlic, vegetable broth, thyme, salt and pepper into the Crock-Pot. Stir, cover and cook on HIGH for 2 hours 30 minutes, until the vegetables are tender and the broth is very hot.
- 3
Stir in the dry orzo, distributing it evenly through the broth and mushrooms. Cover and cook on HIGH for 35 minutes, stirring thoroughly after 20 minutes to prevent clumping. The orzo should be almost tender with a little firmness remaining; if it is still hard, continue on HIGH in 5-minute increments before proceeding.
- 4
Stir in the cream and all the grated cheese. Cover and cook on HIGH for 10 minutes, until the orzo is tender and the sauce is creamy and hot throughout, reaching 165°F/74°C in the center.
- 5
Turn off the Crock-Pot, stir thoroughly and divide between four bowls. Serve promptly, as the orzo continues absorbing sauce as it stands.
Cook it this week.
NeatEat plans Creamy Mushroom Orzo — and the rest of your week — around your budget, groceries included.