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Orzo Risotto with Mushrooms and Chard




Source of Recipe


cuisine at home


List of Ingredients




For the Mushrooms —
Saute in 2 T. Olive Oil:
1 lb. white mushrooms, sliced
1 t. garlic, minced

For the Swiss Chard —
Blanch:
1 bunch Swiss chard, stemmed, chopped (10 – 12 cups)

For the Risotto —
Saute in 2 T. Olive Oil:
1/4 cup shallots, minced

Add:
2 cups dry orzo pasta

Deglaze with:
1/2 cup dry white wine

Add:
3 1/2 cups low-sodium chicken broth, warmed, divided

Stir in:
Sauteed mushrooms
Blanched Swiss chard

Finish with:
1/2 cup Parmesan cheese
2 T. unsalted butter
1 T. minced fresh sage
Kosher salt and black pepper to taste


Recipe



Saute mushrooms in olive oil until they soften and most of their liquid is evaporated. Add garlic and saute for 1 minute. Transfer to a bowl and set aside.

Blanch the chard in boiling water for 1 minute. Drain and immediately plunge into ice water to stop the cooking. Squeeze out excess moisture; set aside.

Saute shallots in oil until softened using the same pan that the mushrooms were cooked in.


Add the orzo and continue cooking over medium heat until the pasta browns lightly.

Deglaze pan with wine, scraping up the flavorful bits at the bottom.

Add 1 1/2 cups of warmed chicken broth to the orzo and stir well. Continue cooking for 10 minutes. Add another cup of warmed broth and cook another 5 minutes. Add the last cup of broth and taste orzo for doneness.

Stir in the reserved mushrooms and chard.

Finish with Parmesan, butter, sage, salt, and pepper.