Coconut milk and mushroom orzo risotto
Risotto can be a bit of a challenge to cook. I think I am just not great with anything that has to do with rice. This is why I like to use orzo, a rice shaped pasta, to make risotto. A friend of mine told me when we discussed risotto that she used this pasta instead. I have used it before but this might be my favourite version so far and I didn’t even miss the cheese!
I got a punnet of lovely mushrooms at the market, they looked so pretty I couldn’t resist them.
The recipe is easy to up scale if you are cooking for more people. It doesn’t take too long so it is perfect for a week night meal or when you don’t have a lot of time to cook but want something nice and full of flavour.
Orzo coconut mushroom risotto
preparation time 5 minutes
cooking time about 20 minutes
- a good handful of mushrooms, mix if you can but button or chestnut mushrooms works as well
- 1 tin of light coconut milk
- 1 1/2 dl or 3/4 cup orzo pasta
- 2 tbsp coconut oil
- 1 red chilli, sliced, seeds in but remove if you prefer a milder risotto
- 1 tbsp fish sauce
- 1 handful of coriander, chopped
- 2 spring onions/scallions, sliced
Melt the coconut oil and place the orzo pasta, chilli and mushrooms, let that cook for a couple of minutes and start adding the coconut milk, a little at the time. Stir throughout. Add the fish sauce about half way through. If there is too much liquid at the end of the cooking let it reduce whilst stirring. Just before serving add the coriander and spring onion. Let the coriander just wilt and serve.
The coconut milk makes the risotto creamy and there is no need to add cheese or dairy to this dish. I love cheese but for once I can honestly say you won’t miss it.