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 don’t always do “fancy”. I like simplicity once in a while too. It’s my little break to rejuvenate my culinary mind 🧠… A juicy Grilled Chicken, steak 🥩 or sautéed pork chops 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 like broccolini, asparagus, carrots, peas, broccoli 🥦 or green beans, pasta and rice are as well.
A beautiful risotto 🍄, pasta primavera, 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 and 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…😀
– Moroccan Zaalouk
– Lemon Couscous
– Quick & Easy Bok Choy
– Spicy Tropical Salsa
– Aloo Gobi
– 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 pink 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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