Brie and Mushroom Orzotto – pasta risotto ready in 20 minutes

5 from 1 reviews



  1. In a large frying pan, heat two tablespoons of oil over a high heat until hot.  Throw in all the mushrooms and stir well.  They will take about 10 minutes to cook and brown; give an occasional stir.
  2. Heat the remaining tablespoon of oil in a pan with a lid.  When hot, add the onion and garlic.  Cover with the lid and reduce to a medium heat.  Sweat the onion until soft, about 3 – 4 minutes.
  3. Add the stock to the onion and bring to the boil. Add the orzo and cook stirring occasionally until silky but still with a little bite, about 8 – 10 minutes.  Before the orzo is completely cooked, add the cheeses and stir well.
  4. Once the pasta is done, add the parsley and mushrooms and season.  I don’t find salt is needed because of the stock – but your palate will guide you. Serve.