The secret to this recipe is to cook orzo, a pasta, in the same method one would cook risotto. It's quick and easy for a weeknight meal!
You will need:
2 tablespoons of olive oil
2 large shallots, finely chopped
1 tablespoon of minced garlic
2 cups of orzo pasta
2 cups chopped kale
5 oz sauted mushrooms
salt and pepper
1/2 cup grated fresh parmesan + more for serving
- Heat olive oil in a medium sauce pan over medium heat. When hot, add the shallots and garlic and cook until fragrant, about 30 seconds. Add the orzo and stir well to coat.
- Gradually add the hot chicken stock in 1/2 cup increments, stirring until all of the stock has been absorbed before adding more. Do this until you used up all the stock, the liquid is absorbed and the pasta is just tender – about 15 minutes.
- Add the kale, mushrooms, and parmesan to the orzo and cook until just heated through, 1 -2 minutes. Season with salt and pepper.
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