Mushroom and chilli orzo risotto

Mushroom and coconut risotto

I don’t make risotto very often but faced with some extra mushrooms that was all I could think about. To save time I used orzo. My clever friend Sus introduced me so this rice shaped pasta and it is perfect for a quick risotto.

 

It was a bit of a mushroom day. I love the texture and the way they take on flavours from what they are cooked with. They are a great to replace meat with and they make any dish filling.

 

I chopped some mushrooms for breakfast. I cooked them with 1 tbsp of mirin and 2 tbsp of soy sauce for flavour, adding this just before the moisture evaporates. When there is no moisture left add a little cooking oil to crisp up the mushrooms. I fried an egg to go with them and it was a great set up for the day and much healthier than a big fry up.

 

egg and mushrooms

 

Orzo mushroom risotto

preparation time 15 minutes 

cooking time 15-20 minutes 

serves 2

Ingredients

  • 1 dl orzo pasta
  • 4 dl or 2 cups of light coconut milk
  • 1 chilli, sliced
  • 8 mushrooms, brushed clean and sliced
  • 1 tbsp fish sauce
  • salt and pepper to taste
  • 2 tbsp cooking oil
  • sun dried tomato for garnish

Start by placing the mushrooms in a pan. heat them and let the water cook out, I prefer the texture they get by doing this. Add oil and the orzo pasta. Stir for a couple of minutes and add the chilli. Add coconut milk, a little at the time and stir the whole time, this will release the starch and give the dish the risotto texture. Add more coconut milk, taste with salt and pepper and the risotto is done when the pasta is just cooked through.

 

Garnish with sun dried tomato, it adds flavour and texture. I bought some tomatoes in the shop, they looked great  but had no taste so I dried them in the oven and put them in rapeseed and olive oil with chilli and garlic.

 

Mushroom and coconut risotto

 

Using orzo pasta makes it possible to have a perfect and creamy risotto in less than 30 minutes. You won’t need any cheese and by using light coconut milk it is a little bit healthier. I felt I could tuck in with a good conscience.

 

 

 

 

 

 

 

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Comments
10 Responses to “Mushroom and chilli orzo risotto”
  1. I am a mushroom fanatic! This dish looks so creamy delicious!

    • petra08 says:

      hi Julie
      I am with you on the mushrooms! This “risotto” feels a bit healthier as there is no cheese and it works just as well with light coconut milk 🙂

  2. Great call out on how mushrooms can replace meat Petra – this I think is still not so well known!

    • petra08 says:

      hi Laura

      I think you are right! It is tricky replacing meat with all it’s nutrients but a vegetarian day every now and then always makes me feel better. 🙂

  3. chefkreso says:

    Have to try this recipe, sounds incredible!

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