Veggie Orzo Risotto
I enjoy developing dishes with a complex flavor that blend together perfectly as an end result. Creating recipes is fun; mixing, adding, tasting, adjusting and enjoying! Playing with herbs, spices and ingredients to form a harmonious dish is a “high” for me. I also like simplicity once in a while. It’s my little break to rejuvenate my culinary mind… A juicy Grilled Chicken, steak or sautéed pork chop along with a nice side dish is as lovely as a complex dish.
When it comes to side dishes, I like to diversify things. As much as veggies are great sides including Broccolini, Asparagus, Carrots, peas, Broccoli or Green Beans, Pasta and Rice are as well. A beautiful Risotto or Mac and Cheese can complete and wrap up a meal so nicely. Here’s a recipe where I’ve actually combined the two together… my Veggie Orzo Risotto!
Simple yet so tasty, this is a flavorful side dish that pairs so well with many proteins. With a great mix of onions, mushrooms, peas, orzo and other ingredients, this Veggie Orzo Risotto dish blends delightfully well together. It’s extremely easy to make and definitely a nice change from strictly vegetables or pasta. In this recipe, I add my Herbes de Provence which elevates the dish beautifully.
I love to serve this Veggie Orzo Risotto side when I make my Oven Baked Chicken. In less than 30 minutes, I have a complete meal ready to be enjoyed so I can relax and think about my next creation to share with you… If you like peas, here’s another amazing side dish recipe I’m sure you’ll enjoy… Creamed Peas.
Bon Appétit
Here are more delicious side dish recipes for you to try…
– Green Beans with Chili-Orange Oil
– Spicy Tropical Salsa
– Mixed Mashed Potatoes
– Creamed Spinach ~ Steakhouse Style
– Indian Basmati with Dry Fruits
– Asparagus Summer Salad
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
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Veggie Orzo Risotto
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. butter
- 1 cup white onions, finely chopped
- 3 cups button mushrooms, washed and sliced
- Ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 cup orzo pasta
- 2 3/4 cups low-sodium chicken broth
- 2 cups frozen peas
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. Herbes de Provence see Recipe
- 1/4 tsp. cayenne pepper, or to taste
- 1/3 cup Parmesan cheese, grated
Directions
- In a deep skillet over medium heat, add oil and butter. When melted, add onions and sauté for 2 minutes. Add mushrooms and season generously with salt and freshly ground black pepper; cook for 2 minutes.
- Add orzo, stir until well coated and cook for 3 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Add peas, stir and reduce the heat to medium-low; simmer gently for 10 minutes.
- Pour in lemon juice and season with Herbes de Provence and cayenne pepper; cook for 5 minutes. About 2 minutes later, stir in parmesan cheese; continue cooking for the remaining time.
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