RISO, ORZO, FARRO E VERDURE | L'Orto di Rosolino

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are less expensive and still add texture.

Heat vegetable broth in a saucepan over low heat to keep warm.

In a large skillet, heat olive oil over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until tender, about 4-5 minutes.

Pour in white wine and simmer until mostly evaporated, about 2-3 minutes.

Add orzo to the skillet and stir to coat with the oil and vegetables.

Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed.

Continue adding broth until orzo is al dente, about 10-12 minutes.

Stir in peas, lemon zest, and butter until melted and combined.

Remove from heat and fold in grated parmesan cheese, season with salt and black pepper.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens