By Carol Bee Cooks
Crispy Mushroom Cacio e Pepe Orzo
5 steps
Prep:10minCook:30min
This orzo has a risotto-like consistency. The crispy seasoned mushrooms are scattered on top of a cheesy and creamy orzo.
Updated at: Sat, 23 Nov 2024 06:15:54 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
23
High
Nutrition per serving
Calories539 kcal (27%)
Total Fat30 g (43%)
Carbs49.2 g (19%)
Sugars6.2 g (7%)
Protein21.3 g (43%)
Sodium1525 mg (76%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
4 ozMushroom Blend
I used baby bella, shiitake, and oyster
1 Tbspextra virgin olive oil
salt
pepper
¼ tspRed Pepper Flakes
use more to taste
4 sprigsFresh Thyme
to roast, more to serve
2 Tbspbutter
divided
3cloves garlic
minced
1 cupOrzo
dry
2 cupsBroth
Chicken or vegetable broth
¾ cupParmesan Cheese
Freshly grated, more to serve
Instructions
Step 1
On a baking sheet, toss together mushrooms, olive oil, red pepper flakes, and salt and pepper to taste. Scatter several sprigs of fresh thyme on top. I baked in a convection oven at 350 degrees for 10-15 minutes or until edges of mushrooms are crispy. If using a conventional oven, bake at 375 degrees for 20 minutes or until edges of mushrooms are crispy.
Step 2
Meanwhile, melt 1 tbsp of butter in a large pan over medium heat. Add minced garlic and a generous amount of freshly cracked black pepper. Cook for 2-3 minutes, stirring often. Add uncooked orzo and toast for 1-2 minutes, stirring often.
Step 3
Pour in broth, bring to a boil, then bring to a simmer. Stir often until most of the liquid is absorbed and the orzo is cooked.
Step 4
Once the orzo is cooked, add the remaining tbsp of butter and parmesan cheese. Stir well to combine until the butter and cheese are melted. Top with the crispy mushrooms.
Step 5
Serve immediately with additional parmesan cheese and fresh thyme.
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Notes
1 liked
0 disliked
Dry
Makes leftovers
Never again
