Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, courgette and mushroom orzotto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Courgette and mushroom orzotto Turns out, orzo is WAY easier than risotto rice! This was a bit of a "what's left in my fridge?" meal so feel free to adapt! Transfer to paper-towel-lined plate to drain.

Courgette and mushroom orzotto is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Courgette and mushroom orzotto is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook courgette and mushroom orzotto using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Courgette and mushroom orzotto:

1. Make ready 250 g orzo rice
2. Get 1 medium onion
3. Take 1 box mushrooms
4. Take 2 large courgettes
5. Take 1 glug white wine (optional)
6. Take 1 pint vegetable stock
7. Get 1 clove garlic

In a large saucepan, heat the olive oil. Add the mushrooms and garlic and season with salt and pepper. Cook over moderately high heat, stirring, until the mushrooms are softened and the garlic is. Spray a deep frying pan over a medium-high heat with some cooking oil spray.

Instructions to make Courgette and mushroom orzotto:

1. Preheat the oven to 160 degrees C. Dice the onion and mushrooms to the chunkiness you desire
2. Chop the onion in thin slices and grate the courgettes
3. Using a casserole dish that you can put in the oven, heat some oil or butter on a hob and add the onions and garlic
4. Once the onions and garlic are soft, add the mushrooms and courgettes
5. Add the orzo and mix so everything is mixed together
6. Pour in the wine and the stock and season with salt and pepper (note: you might not need the whole pint of stock- just pour enough to cover the orzo by about half a centimetre)
7. Place in the oven for about 20mins until the rice has absorbed the stock and is soft but not gooey.
8. Enjoy

Add the ham and fry for a couple of minutes until lightly golden, remove and set aside. Substitute chicken or beef stock with mushroom stock. Packed full of fresh, seasonal ingredients, perfectly portioned and delivered to your door. Pre-Order my book and get a FREE autographed bookplate: http://www.laurainthekitchen.com/all/cookbook.htm To get this complete recipe with instructions and m. For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer.

So that’s going to wrap it up with this exceptional food courgette and mushroom orzotto recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!