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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So, it’s important to green up your diet. Adding Swiss chard to this creamy dish adds loads of calcium, magnesium, copper, zinc, sodium, phosphorus, and vitamin E.
- 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
- 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.
For more about this recipe: 10 Simple Ways to Follow the Mediterranean Diet
- 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