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Milk Street Bowtie Orzo Risotto with Peas and Mushrooms

Orzo Risotto with Peas and Mushrooms

4 to 6 Servings

40 minutes

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Milk Street Facebook Community member Dianna Guarini Beach, of Jamison, Pennsylvania, combines thawed frozen peas with orzo and cremini mushrooms, plus aromatics and a shot of vermouth. Cooking the orzo as if making risotto—that is, by adding liquid in separate additions and stirring vigorously—yields a velvety, creamy consistency. Serve as a side to just about anything, or offer it as a light main with a salad alongside.

4 to 6

Servings

Tip

Don’t be shy about stirring the orzo as it simmers. Vigorous stirring helps release the pasta’s starch and create a creamy consistency. When stirring, make sure to scrape along the bottom and sides of the skillet to prevent sticking and uneven cooking.

40 minutes

1/3 cup extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and thinly sliced
1 medium shallot, chopped
2 large thyme sprigs
Kosher salt and ground black pepper
2 medium garlic cloves, minced
3 tablespoons dry vermouth
1 cup orzo
4 cups low-sodium chicken or vegetable broth, divided
1 cup frozen peas, thawed
2 teaspoons white wine vinegar
Ingredients
  • 8

    ounces cremini mushrooms, trimmed and thinly sliced

  • 1

    medium shallot, chopped

  • 2

    large thyme sprigs

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • 3

    tablespoons dry vermouth

  • 1

    cup orzo

  • 4

    cups low-sodium chicken or vegetable broth, divided

  • 1

    cup frozen peas, thawed

  • 2

    teaspoons white wine vinegar

Directions

Orzo Risotto with Peas and Mushrooms

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Reviews
Laura M.

Is the Vermouth essential to the success of this dish? Or could it be omitted or substituted?

Lynn C.

Hi Laura -

Although the flavor will be different, you can substitute with an equal amount of white wine or dry sherry. It can't be eliminated completely as you'll need some liquid to deglaze the pan. If you don't cook with alcohol, in that case, we would recommend adding a couple tablespoons of the chicken broth used in the recipe to loosen any browned bits from the pan.
Best,
The Milk Street Team