Creamy orzo pasta with leeks and mushroom topping

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 710, total fat 28 G., saturated fats 11 G., proteins 31 G., carbohydrates 85 G., fiber 5 G., cholesterol 48 mg, sodium 984 mg, sugar 15 G.

Orzo pasta is a small pasta made from rice or wheat. Cook it in a cheese sauce and serve with oven-baked mushrooms. For this dish, the pasta isn't boiled separately; it's cooked with the sauce, like risotto. Don't be put off by the large amounts of milk and water in this recipe. This is enough liquid to cook the pasta and coat it in a delicate, creamy sauce thickened with a blend of Italian cheeses. Fresh spinach will liven up the flavor and make it even more succulent.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g orzo pasta
220 g of mushrooms, thinly sliced
3 tbsp. l. olive oil
1 large leek (white and light green parts only), sliced and rinsed
2 cloves garlic, crushed
3 cups of milk
1.5 cups of a mixture of grated Italian cheeses: Fontina, Pecorino Romano and mozzarella (about 180 g)
150 g spinach (about 8 cups)
Grated zest and juice of 1 lemon
2 tbsp. l. chopped parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orzo pasta, mozzarella cheese, Fontina cheese, Pecorino Romano cheese, milk, champignon mushrooms, leeks, spinach, parsley

Cooking the dish according to the recipe:

Preheat the oven to 220°C (425°F). Toss the mushrooms with 2 tablespoons of olive oil, a pinch of salt, and a few grinds of black pepper on a baking sheet. Spread the mushrooms in a single layer. Bake, stirring halfway through, until golden brown around the edges, about 25 minutes. Let cool for a few minutes, then scrape them down with a spatula and transfer to a bowl.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and garlic, season with salt and pepper, and cook until the leeks are tender, about 2 minutes. Add the orzo pasta, 2 cups water, milk, 1 teaspoon salt, and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until the pasta is al dente, 5 to 7 minutes.

Remove from heat and add the cheeses, spinach, lemon juice, and 1 tablespoon of parsley. Stir until the spinach wilts and the paste is combined with the melted cheese; add a little water if the mixture is too thick. Season with salt and pepper.
Toss the mushrooms with the lemon zest and the remaining 1 tablespoon of parsley. Divide the pasta among the bowls and top with the mushrooms.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Winter dishes / Dinner / Main courses / Pasta / / Food Network - recipes

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