A healthy version of Mushroom Risotto!
Made with tender sauteed mushrooms along with kale and fresh parmesan cheese. Then it is simmered in a vegetable stock for extra flavor.
Valentine’s day is just around the corner and like every other year I like to come up with some new dishes for those who are looking to feast at home.
I had some Portobello Mushrooms on hand and then came up with tasty recipe, I hope you give it a try because it is absolutely delicious!
Orzo also known as Arborio rice is a grain that can be found in the rice isle and is very popular in Italian cuisine. Orzo is basically a short-cut pasta, shaped like a large grain of rice.
Of course this dish can be served just about anytime of the year and is served on the menu often in and around Italy!
You can always double up the recipes and make it into a few meal preps to enjoy throughout the week.
Just simply use my recipe adjuster above if you plan to make more than two dishes and it will calculate the ingredient ratio automatically for you.
In order to make this dish low fat and more savory, I simmer this dish in a quality vegetable stock and then simply will season with salt and pepper to taste.
However you could always add some cream to the stock as well, which will make it even more creamy if desired.
Pretty simple one pot dish that is sure to impress!
Not a fan of Portabella Mushrooms? or have another kind on hand.
Go ahead and slice them up and prepare them the same way. Almost any type of mushroom will go well with this dish.
As for me I like it just like this, however will sometimes use brown mushrooms which work well too.
Once it has been served, go ahead and sprinkle some fresh parmesan cheese on top and enjoy.. Bone appetit!
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!