Courgette and mushroom orzotto
Turns out, orzo is WAY easier than risotto rice! This was a bit of a “what’s left in my fridge?” meal so feel free to adapt!
Courgette and mushroom orzotto
Turns out, orzo is WAY easier than risotto rice! This was a bit of a “what’s left in my fridge?” meal so feel free to adapt!
Open in Cookpad AppSteps
- 1
Preheat the oven to 160 degrees C. Dice the onion and mushrooms to the chunkiness you desire
- 2
Chop the onion in thin slices and grate the courgettes
- 3
Using a casserole dish that you can put in the oven, heat some oil or butter on a hob and add the onions and garlic
- 4
Once the onions and garlic are soft, add the mushrooms and courgettes
- 5
Add the orzo and mix so everything is mixed together
- 6
Pour in the wine and the stock and season with salt and pepper (note: you might not need the whole pint of stock- just pour enough to cover the orzo by about half a centimetre)
- 7
Place in the oven for about 20mins until the rice has absorbed the stock and is soft but not gooey.
- 8
Enjoy
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