Hearty Mushroom & Spinach Orzotto
This is greek pasta cooked in a risotto style- constantly stirred adding bits of broth. The trick to getting it extra mushroomy is to blend dried mushrooms with their soaking liquid and alternative this with broth.
Hearty Mushroom & Spinach Orzotto
2018-06-11 11:49:28
Serves 2
Prep Time
10 min
Cook Time
30 min
Ingredients
- 1 shallot
- 1 clove garlic
- Olive oil
- 1/3 cup white wine or sherry
- 200 grams orzo (greek pasta)
- 1 teaspoon herbes de provence
- 1 teaspoon dried thyme (or fresh if you have it)
- 2 large handfuls of white, brown or mixed mushrooms
- 2-3 cups vegetable or chicken broth
- 15g dried mushrooms (I used chanterelles, porcini would also be delicious)
- 3 large handfuls of spinach, washed and chopped
- Salt & pepper
- Grated parmesan, for topping
Instructions
- First, put the dried mushrooms in a bowl and cover with boiling water. Let sit.
- Chop the garlic and the onions, and sauté it in olive oil, salt and pepper for about 3 minutes. Once soft, add the orzo and toss it to ensure it’s coated in the olive oil. Let it toast a bit for a few minutes, then add the dried herbs.
- Toss again, then add the chopped mushrooms, and the sherry. Coat all of the pasta and let the sherry bubble away until it starts to evaporate.
- Add in a cup of broth at a time, and keep stirring (risotto style).
- In parallel, blend the dried mushrooms with their liquid in a blender, and start to alternate this mixture with the broth. Taste the pasta as you go along to test for doneness, and adjust the salt and pepper as you go.
- Once done, add in the spinach, stir until wilted, and pull off the heat. Top with grated parmesan and serve hot!
Victoria's Kitchen http://kitchenbyvictoria.com/
