This recipe is a lot like a risotto. Orzo is a pasta but people often mistake it for rice. I had a bunch of asparagus that my friend brought me from his orchard as well as tons of rhubarb. Still having some asparagus left, I thought making a risotto-style orzo would be neat.
Lemony Orzo with Asparagus & Shiitake Mushrooms
* Prep Time: 10 minutes
* Cook Time: 30 minutes
- 1 cup orzo
- 1-1 1/2 cups vegetable stock
- 2 tbsp olive oil
- 1/2 small yellow onion, sliced
- 2 cloves garlic, minced
- 10-12 stalks asparagus, end trimmed, sliced in pieces
- 1/3 cup dried or fresh shiitake mushrooms, sliced
- 1/3 cup frozen peas and carrots, optional
- 2 tbsp lemon juice
- 1/4 tsp lemon zest
- 1 tbsp vegan Parmesan*
- salt and pepper, to taste
- Dehydrate the dried mushrooms in boiling water until soft, about 10 minutes. Remove mushrooms and slice. If you are using fresh mushrooms, skip this step.
- Bring the vegetable stock to a soft boil and then turn down the heat.
- In a skillet, add 1 tbsp of olive oil and sautee onions with salt until translucent and soft. Add the garlic and cook for another minute or two. Then add the asparagus, shiitake, and pepper, cooking until the asparagus and mushrooms are soft. (If you are adding peas and carrots as I did, do it at this step, cooking with the other vegetables.)
- Next, in a small pot add the orzo, remaining olive oil, lemon juice, lemon zest, and Parmesan. Add a ladle full of broth at a time, stirring until all the liquid has been absorbed.
- Repeat the process until all the broth has been used.
- Add the vegetable mixture from the skillet to the orzo. Mix. Top with more Parmesan if desired when serving.