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Orzo and Mushroom Risotto

Makes: 4  servings Prep 20 mins Cook 20 mins

Ingredients

  • 2 3/4 cups  chicken broth
  • 2 1/4 cups  water
  • 1/2 teaspoon  Italian seasoning, crushed
  • 1/2 pound  boneless, skinless chicken thighs, cut into 1/2-inch dice
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 2 tablespoons  olive oil, divided
  • 1/2 pound  sliced shiitake mushrooms
  • 1/2 pound  sliced white mushrooms
  • 1/2 pound  orzo pasta
  • 1/4 cup  freshly grated Parmesan cheese

Directions

1. Bring broth, water, and Italian seasoning to a simmer in saucepan.

2. Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat. Add chicken and cook 1-1/2 minutes per side, until browned. Transfer with slotted spoon to bowl.

3. Add remaining 1 tablespoon oil to skillet. Add mushrooms; cover and cook 2 minutes until softened. Add orzo and cook 1 minute, until lightly toasted. Set 1 cup hot broth aside in glass measure. Gradually add remaining broth to pasta, 1 cup at a time, every 2 to 3 minutes, stirring occasionally. (Mixture will be soupy, but that's okay.) Add chicken and reserved 1 cup broth and cook 2 to 4 minutes more, until thickened. Stir in Parmesan.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)410,
  • Fat, total(g)13,
  • chol.(mg)54,
  • sat. fat(g)3,
  • carb.(g)50,
  • fiber(g)3,
  • pro.(g)24,
  • sodium(mg)965,
  • Percent Daily Values are based on a 2,000 calorie diet