I firmly believe that orzo is one of the most underrated pastas around. It is extremely versatile and can be whipped up in under 30 minutes. This lemon mushroom orzo is the perfect side dish to be served up with some grilled chicken, or as a full meal with a side salad!
This orzo dish gives you the same unctuous mouthfeel as a risotto, but takes much less time and effort to put together! The lemon juice and zest really brightens up the whole dish and the parmesan cheese really pulls everything together. Give it a try and let me know what you think in the comments down below!
Lemon Mushroom Orzo
Creamy, citrusy orzo dish with mushrooms
Servings: 4
Ingredients
- 1 cup Orzo
- 1 and 3/4 cup Chicken stock
- 1/4 cup Grated parmesan
- 8 Baby bella mushrooms
- 1/4 Yellow onion Finely chopped
- 2 tbsp Unsalted butter
- 2 tbsp Chives Finely chopped
- 1/2 Lemon Zest and juice
- Salt and pepper
Instructions
- Zest lemon and set zest aside.
- Melt 2 tbsp butter in a sauté pan over medium high heat. Add finely chopped onion to pan and cook until onion softens, about 3 minutes. Add mushrooms to pan and cook for 3-4 minutes.
- Add orzo to pan and stir, allowing pasta to toast for about 1-2 minutes. Reduce heat to medium. Add chicken stock to pan and stir. Cover and allow to simmer for about 7-8 minutes, stirring occasionally, until pasta is tender.
- Uncover orzo, add parmesan cheese, lemon juice and stir to combine. Season with salt and pepper to taste. Remove from heat. Serve orzo topped with lemon zest and chives. Eat while warm!
