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Orzo Risotto with Peas and Mushrooms
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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
-
⅓
cup extra-virgin olive oil
-
8
ounces cremini mushrooms, trimmed and thinly sliced
-
1
medium shallot, chopped
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2
large thyme sprigs
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Kosher salt and ground black pepper
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2
medium garlic cloves, minced
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3
tablespoons dry vermouth
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1
cup orzo
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4
cups low-sodium chicken or vegetable broth, divided
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1
cup frozen peas, thawed
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2
teaspoons white wine vinegar
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the mushrooms, shallot, thyme, ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until the liquid released by the mushrooms has cooked off and the mushroom are browned, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the vermouth and cook, scraping up any browned bits, until the pan is dry, about 2 minutes.
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02Stir the orzo, then add 2 cups of broth. Bring to a vigorous simmer and cook, stirring often, until the liquid is absorbed, about 5 minutes. Add 1 cup of the remaining broth and cook, stirring often and vigorously, until the liquid is again absorbed, 3 to 5 minutes; adjust the heat as needed to maintain a simmer.
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03Stir in the peas and the remaining 1 cup broth; cook, stirring vigorously, until the mixture is creamy and no longer soupy, about 5 minutes. Add the vinegar and cook, stirring, for about 30 seconds.
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04Off heat, remove and discard the thyme sprigs. Taste and season with salt and pepper.
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Reviews
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
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Is the Vermouth essential to the success of this dish? Or could it be omitted or substituted?