Creamy mushroom risotto with orzo pasta
This risotto replaces arborio rice with whole wheat orzo pasta. This preparation is a simple one with loads of fresh mushrooms - shiitake, maitake and a mix of wild mushrooms. Mushrooms and green peas are another beautiful combination for creamy pastas. The risotto is very delicate and light due to using almond milk. It is creamy, at the same time very easy to go for seconds 🤭
Servings: 4
Ingredients
- 2 cups Whole wheat orzo pasta
- 2 cups mixed Mushrooms sliced
- 1 cup Fresh green peas if using frozen completely thawed
- 1 Red onion sliced
- 2 pods Garlic sliced
- 1 tbsp Plain flour
- 2 cups Almond milk
- 1 tsp Paprika
- Salt
Instructions
- Cook the orzo pasta with salt as per package directions to al dente texture
- Start a large skillet on the stove
- Add olive oil, saute the onions and garlic
- Add the mushrooms and sauté on high heat
- Next add the peas and cook for 3-4 minutes until peas are tender
- Now season with salt and paprika
- Next reduce heat and sprinkle the flour, mixing well
- Add 1 cup of almond milk and mix very well to a smooth consistency
- Add the pasta, mix thoroughly, add the remaining cup of almond milk and cook to a smooth creamy consistency, serve immediately !