Mushroom risotto with orzo, zucchini, walnuts, and pecorino

Updated at: Thu, 28 Dec 2023 19:07:18 GMT

Step 1

Prepare the broth. Finely chop the onion and slice the spring onion into thin rings. Press the garlic or chop it finely. Clean the chestnut mushrooms with kitchen paper and cut them into quarters. Dice the zucchini into small blocks of 1 - 2 cm.

Step 2

Heat 1/2 tbsp of butter in a lidded pan, sauté the onion and garlic for 2 minutes over medium-high heat. Add the orzo and stir-fry for 1 minute. Pour the broth over the orzo and cook the orzo, covered, for 10 – 12 minutes over low heat. Stir regularly. Add extra water if the orzo becomes too dry.

Step 3

Meanwhile, heat a frying pan over high heat and toast the walnut pieces, without oil, until golden brown. Remove from the pan and set aside.

Step 4

Heat 1/2 tbsp of olive oil per person in the same frying pan over medium-high heat and sauté the zucchini and chestnut mushrooms for 4 - 6 minutes. Add the spring onion and sauté for another 1 minute. Season with salt and pepper.

Step 5

Then, add all the vegetables from the frying pan and half of the grated pecorino to the orzo, and heat while stirring for 2 minutes.

Step 6

Divide the dish among the plates. Garnish with the roasted walnut pieces and the remaining grated pecorino.

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