Mushroom Orzotto
easy 35 minutes
with arugula, Grana Padano and truffle oil
Ingredients
- Orzo
- Cremini Mushrooms
- White Mushrooms
- Shallot
- Thyme
- Grana Padano Cheese
- Arugula
- Vegetable Broth Cube(s)
- Truffle oil
Necessary elements
pan, bowl
1. Thinly slice the mushrooms. Chop the shallot. Remove the thyme leaves from the branches.
2. 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 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. Mix the arugula with a drizzle of oil, salt and pepper.
5. Serve the orzotto and garnish with the arugula, the Grana Padano and a drizzle of truffle oil. Bon appétit!