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Quick Mushroom "Risotto"




Source of Recipe


from Real Simple Magazine, November 2007


List of Ingredients





10 oz mushrooms, sliced

1/2 cup dry white wine ( I subbed chicken broth)

1 cup orzo

2 cups low-sodium chicken broth (or vegetable, for vegetarians)
Olive oil
3/4 cup grated Parmesan

1 tsp chopped, fresh rosemary

Recipe





Heat 1 TBL olive oil in medium skillet. Add the mushrooms and cook, 3 minutes. Add the wine and cook until the liquids are evaporated, another 3-5 minutes. Add the orzo and chicken broth and simmer until the broth is absorbed, 10 minutes. Stir in the Parmesan, rosemary and 1/4 teaspoon of pepper.