🍽️ One-Pot Orzo Risotto with Mushrooms

Name: One-Pot Orzo Risotto with Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g brown mushrooms; 2 tbsp olive oil; salt; pepper; 1 shallot; 1 clove garlic; 0.5 bunch thyme (10 g); 100 g baby spinach; 0.25 bunch basil (5 g); 250 g orzo pasta; 400 ml hot vegetable broth; 100 g frozen peas; 100 ml soy cream; 2 tbsp lemon juice; 3 tbsp nutritional yeast flakes (à 4 g)

360 kcal · 30 min · 4 servings

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Ingredients

250 g brown mushrooms
2 tbsp olive oil
salt
pepper
1 shallot
1 clove garlic
0.5 bunch thyme (10 g)
100 g baby spinach
0.25 bunch basil (5 g)
250 g orzo pasta
400 ml hot vegetable broth
100 g frozen peas
100 ml soy cream
2 tbsp lemon juice
3 tbsp nutritional yeast flakes (à 4 g)

Instructions

1. Clean the mushrooms and cut them in half. Heat the olive oil in a pot. Sauté the mushrooms in it over medium heat for about 5 minutes until soft. Then season with salt and pepper.
2. Meanwhile, peel the shallot and garlic and dice them finely. Wash the thyme, shake it dry, and chop the leaves. Wash the spinach and spin it dry. Wash the basil, shake it dry, and tear it into coarse pieces.
3. Stir the shallot, garlic, and thyme into the mushrooms and sauté everything for another 3 minutes. Add the orzo pasta and sauté for another 2 minutes.
4. Pour in about half of the broth and simmer everything over low heat for 5 minutes until the pasta has almost absorbed the liquid. Add the remaining broth and bring it back to a boil.
5. Stir in the peas, soy cream, lemon juice, and nutritional yeast. Season with salt and pepper to taste.
6. Fold in the spinach and let it wilt covered over low heat for 2 to 3 minutes. Fill the orzo risotto into bowls and garnish with the basil.

Nutrition per serving

kcal: 360
Protein: 15 g · Fett/Fat: 11 g · Carbs: 50 g