Mushroom & Lemon Butter Orzo
Creamy orzo tossed in a luscious lemon butter sauce with earthy mushrooms for a burst of flavor in every bite.
Ingredients
- 50 g butter
- 1 cup onion finely diced
- 250 g orzo
- 1 zest and juice of lemon
- 750 ml water
- 60 g parmesan cheese grated
- 500 g portabellini mushrooms sliced
- 25 g butter
- 2 cloves garlic finely minced
- ½ lemon juiced
To serve
- 1 lemon zest cut into strips, for serving
- parmesan cheese
- salt and pepper to taste
- olive oil
Instructions
- Heat butter in a large Dutch oven, add the onion and cook until soft. Add the orzo and lemon zest and stir through to coat in the onion and butter.
- Pour in the water and season with 1 tsp salt and a good amount of freshly ground black pepper. Bring to a simmer and cook for 6-8 minutes until tender, stirring occasionally.
- Stir in the parmesan cheese and lemon juice. Place a lid on the pot, switch off the heat and prepare the mushrooms.
- Heat a drizzle of olive oil in a large frying pan. Add the sliced mushrooms and cook until golden brown.
- Add the butter and garlic and toss to coat the mushrooms. Finish with the lemon juice and season well with salt and pepper.
- Stir the mushrooms through the orzo. Scoop the orzo into bowls and garnish with extra parmesan and lemon zest strips. Serve warm and enjoy!