Main Course

Orzo Risotto with Mushrooms & Swiss Chard

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

For more about this recipe: 10 Simple Ways to Follow the Mediterranean Diet



  • 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.