(from bragdonh’s recipe box)
Source: real simple
- 1 tablespoons olive oil
- Kosher salt and pepper
- 10 ounces mushrooms, sliced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup orzo
- 2 cups low-sodium chicken broth
- 3/4 cup grated Parmesan
- 1 teaspoon fresh rosemary, chopped
- 1 bunch broccoli rabe
- 1 tablespoon fresh lemon juice
Wipe out the skillet and heat the remaining oil over medium heat. Add the mushrooms and cook, 3 minutes. Add the wine and cook until evaporated. Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and 1/4 teaspoon pepper.
Steam the broccoli rabe in a separate pot until tender, about 5 minutes, as the orzo cooks. Drizzle the rabe with the lemon juice. Divide among plates. Serve with the steak and ýrisotto.ý
Note: Orzo, a rice-shaped pasta, is a speedy stand-in for the Arborio rice traditionally used in risotto. Cooking orzo in broth instead of water intensifies its flavor.
Yield: Makes 4 servings