Mushroom & Pea Orzo Recipe
This creamy orzo is where comfort food meets fresh, miso magic. Bursting with delicate flavours and a whole lot of mushrooms, it’s quick, satisfying, and just fancy enough to impress your dinner guests.
You will need
Serves 2
- 1 cup orzo (risoni) pasta
- 2 tablespoons olive oil
- 2 shallots, finely chopped (or 1 red onion)
- 2 garlic cloves, finely chopped
- 180g (approx 2.5 cups) button mushrooms, sliced
- 1 tablespoon fresh thyme, leaves picked
- 1/2 cup frozen or fresh peas
- 1 tablespoon white miso paste
- 1/2 cup vegetable stock
- 1/3 cup white wine (Pinot Grigio or Sauvignon Blanc)
- 3–4 spring onions, chopped
- 1 cup parsley, chopped
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt (or to taste)
- Black pepper, to taste
Recipe: Heartful Table
Directions
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Step 1
Bring a medium-sized saucepan of water to a boil and add your orzo pasta. Stir occasionally so it doesn’t get stuck to the bottom. Cook for 10–12 minutes (as per packet instructions) until al dente. Drain and set aside.
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Step 2
In the meantime, to a large skillet or pan on medium-high heat, add olive oil, shallots and garlic. Sauté for a couple of minutes.
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Step 3
Add in the mushrooms, thyme, and peas and stir well. Allow everything to slightly brown and release an aroma for 10 minutes.
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Step 4
Add the miso paste, and vegetable stock to the sauce to deglaze the pot. Mix well, lower the heat to just above a simmer, and stir occasionally for another 5 minutes.
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Step 5
Now that the vegetables have thickened and reduced, add the wine, and again stir for another 2–3 minutes.
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Step 6
Returning one last time, add your spring onion, parsley, cooked orzo, nutritional yeast, salt, and cracked pepper to taste. Mix well in the saucepan.
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Step 7
Serve and enjoy straight away.
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Recipe: Heartful Table
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