Zucchini and Mushroom Orzotto
Dinner ready in 20? One dish for an easy cleanup?! SIGN ME UP! This Zucchini and Mushroom Orzotto is insane. So creamy, delicious, and simple to make.Feel free to add protein of choice to top this off, but today for meatless Monday I went arugula!! Tasted so fresh and amazing💚🍋
Ingredients
- 1 cup orzo uncooked
- 2 cups diced mushrooms
- 2 cups diced zucchini
- 3 cups of broth
- 1 tablespoon olive oil to sauté veggies
- 1 teaspoon Onion powder
- 3 cloves garlic
- Pepper and salt
- 1 tablespoon lemon juice
- 1/3 cup grated parm
- 1 tablespoon butter
- Handful of basil
- Optional arugula to top
Instructions
- Dice the mushrooms and zucchini into small, even pieces.
- In a large skillet or saucepan, heat olive oil over medium heat. Add diced mushrooms and zucchini, and sauté for 5–7 minutes until softened. Stir in garlic, onion powder, salt, and pepper. Cook for another 1–2 minutes.
- Stir in the dry orzo and toast for 1–2 minutes, letting it absorb the flavors.
- Pour in the broth and bring to a light boil. Reduce heat to low, cover, and simmer for about 10–12 minutes, stirring occasionally to prevent sticking, until orzo is al dente and most of the liquid is absorbed.
- Remove from heat and stir in the butter, lemon juice, Parmesan, and fresh basil. Mix until creamy and well combined.
- Serve warm, topped with a handful of arugula, a drizzle of olive oil, and extra Parmesan! Enjoy!! xx
Tried this recipe?Let us know how it was!