Monterey Recipes

Mushroom "Risotto" with Feta

Posted by Monterey Mushrooms on Jun 6, 2011 11:43:31 AM

Yield: 4 servings


2 tbsp olive oil
1 lb. (16 oz.) Monterey Clean N Ready® Sliced Mushrooms (about 5 cups)
1 1/4 cups (8 oz.) orzo (rice-shaped pasta), uncooked
1 can (14-1/2 oz.) Italian-style stewed tomatoes
1 can (13-3/4 oz.) ready-to-serve chicken broth
1/4 cup crumbled basil and tomato flavored feta cheese


In a large skillet over medium heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, until tender and mushrooms just release their liquid, about 6 minutes. Stir in orzo, tomatoes, chicken broth and 1/2 cup water. Summer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 9 minutes. Stir in feta cheese and serve immediately.

Topics: Side Dishes