Creamy Mushroom Pesto Orzo Risotto
Family medicine resident and home cook 🩺 🔪
Sharing my passion for food and wellness to educate, entertain, and inspire 🥘 🌿
Matt Santos
•
April 22, 2024
This orzo risotto recipe is packed with savory and delicious flavor, and I love how creamy and cohesive it is. It came together when I decided to clean out the fridge and pantry and throw together whatever I could find! I added the tuna for some protein and saltiness. I felt it really added to the dish, but feel free to omit it or add a little on the side if you are hesitant. If you’d like to keep it vegan, omit the tuna and substitute mushroom or vegetable broth. The key to the dish is mixing it frequently and keeping the heat low towards the end. Overall, this has to be one of the best dishes I’ve made in a while! I hope you are inspired to be resourceful and creative as well.
Ingredients (14)
Ingredients (14)
Instructions
Place a large pan or pot on medium heat and add olive oil (3 Tbsp)
Sauté the onions (½) for 1-2 minutes
Add in the mushrooms (1 cup) and sauté for 1-2 minutes
Add in the garlic (4 cloves) and pepper (1 tsp); sauté for 30 seconds
Add in the dried orzo (½ box) and mix well; toast for 1-2 minutes
Add in half the chicken stock (1 cup); simmer for 3-4 minutes, mixing well every 1 minute
be sure to scrape the bottom of the pan as you mix every minute
Lower the heat to low and add the other half of the chicken stock (1 cup)
Simmer for 2-3 minutes, mixing every 30 second
Add the water (1 cup) and simmer for 1-2 minutes, mixing every 30 seconds
Mix in the frozen peas (⅓ cup)
Add the nutritional yeast or parmesan cheese (¼ cup); mix well
Add in the basil pesto (2 Tbsp) and the butter (1 Tbsp); mix well
Turn off the heat once the orzo is al dente
Add in the canned tuna (2 cans) and mix well
Taste the orzo one final time; add more salt and pepper to taste
Garnish with fresh basil and enjoy!
