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Mushroom Orzotto

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Mushroom Orzotto

with arugula, Grana Padano and truffle oil

Informations supplémentaires
35 min. | 586 kcal | easy | Vegetarian, Favorite, One pot | Printable version
1. Setup Thinly slice the mushrooms. Chop the shallot. Remove the thyme leaves from the branches.
2. Cook the mushrooms Heat a generous drizzle of oil in a pan over medium-high heat. Add the shallot and thyme. Cook for 2 minutes. Add the mushrooms and cook for 4 minutes. Add salt and pepper.
3. Add the orzo Add the orzo and mix well. Put the broth cube in 2 2P | 3 3P cups of hot water. Gradually add the broth, stirring until the orzo is tender and the liquid has been absorbed. Add half of the Grana Padano and mix.
4. Season the arugula Mix the arugula with a drizzle of oil, salt and pepper.
5. Plate your dish Serve the orzotto and garnish with the arugula, the Grana Padano and a drizzle of truffle oil. Since truffle oil is pronounced, it is possible to make children smell it before adding it to their portion. Bon appétit!
200gOrzo
80gCremini Mushrooms
100gWhite Mushrooms
1unitShallot
0.5unitThyme
30gGrana Padano Cheese
40gArugula
1unitVegetable Broth Cube(s)
10mlTruffle oil
What you need pan, bowl
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 82g
27%
fat 20g
31%
cholesterol 13mg
4%
fiber 4g
16%
protein 21g
saturated 5g
25%
sodium 287mg
12%
sugar 6g
trans 0g