Orzo Risotto with Mushrooms & Swiss Chard

This smooth and creamy dish features classic Mediterranean flavors from olive oil, garlic, veggies, pasta, and cheese.
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  • 6Servings

Ingredients

  • 4 Tbs. olive oil, divided
  • 1 lb. white mushrooms, sliced
  • 1 tsp. garlic,minced
  • 1 bunch Swiss chard, stemmed and chopped (10–12 cups)
  • 1/4 cup shallots, minced
  • 2 cups dry orzo pasta
  • 1/2 cup dry white wine
  • 31/2 cups warmed low-sodium chicken broth, divided
  • 1/2 cup Parmesan cheese
  • 2 Tbs. unsalted butter
  • 1 Tbs. minced fresh sage
  • Kosher salt and black pepper to taste

Preparation

Add 2 Tbs. olive oil to medium pan over medium heat. Sauté mushrooms until soft, and most of their liquid is evaporated. Add garlic, and sauté 1 minute more. Transfer to bowl, and set aside.

Blanch chard in boiling water, 1 minute. Drain and plunge into ice water to stop cooking. Squeeze out excess moisture, and set aside.

In pan from mushrooms, sauté shallots in 2 Tbs. olive oil over medium heat until softened. Add orzo, and continue cooking until pasta browns lightly. Add wine, and scrape up brown bits from bottom of pan.

Add 11/2 cups of warmed chicken broth, and stir well. Continue cooking 10 minutes, add 1 cup of warmed broth, and cook 5 minutes more. Add remaining broth, and taste orzo for doneness. Stir in mushrooms and chard, and add Parmesan, butter, sage, salt, and pepper.

Nutrition Information

  • Calories: 410
  • Carbohydrate Content: 50 g
  • Cholesterol Content: 15 mg
  • Fat Content: 16 g
  • Fiber Content: 4 g
  • Protein Content: 15 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 300 mg
  • Sugar Content: 4 g
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