This awesome dish is a revamped version of risotto, using pasta instead of rice! Orzo is a small pasta resembling large grains of rice similar to risotto rice. It’s a great way to bring a new taste to an old favourite. I wanted this to be different to any risotto I’ve made before so I added mushrooms, olives and vegan breaded “prawns”. I used Fry’s variety; I can’t say they massively resemble prawns but they are delicious nonetheless and do have a flavour reminiscent of the sea. Besides, who wants to eat something with a head?
The dish is cooked in much the same way as a classic risotto, which involves around 20 minutes of constant stirring. If you’ve never made a risotto before I guarantee it is well worth the effort. Although it’s pretty hands-on, this is a fairly simple dish to make. Just follow the instructions, keep stirring and you’ll end up with a meal that is sure to impress. The flavours meld together surprisingly well – this will be a hit with the whole family!
This post is shared with Plant-Based Potluck Party.
Mushroom and “Prawn” Orzotto
250g pack vegan prawn substitute
1 litre vegetable stock
Olive oil spray
1 yellow onion, peeled and finely diced
2 cloves, peeled and finely chopped
250g mushrooms, sliced
120ml white wine (check the label to make sure it’s vegan)
80g black olives, sliced
Small handful parsley, chopped
Juice ½ lemon
Sea salt and black pepper
- Cook the vegan “prawns” according to the package instructions. Keep warm until needed.
- Place the vegetable stock in a saucepan over a low heat. It is important to keep the stock on the heat as adding cold stock to the risotto will prevent it from cooking properly. Half fill the kettle and boil in case it is needed later.
- Place a large, heavy-bottomed pan over a medium-low heat and spray with olive oil. When hot, add the onion and saute for 5-10 minutes until softened. Add the garlic and cook for one minute before adding the mushrooms. Cook until softened, 8-10 minutes. Add the orzo, stir and cook for 30 seconds. Turn the heat up to high and add a ladleful of stock. Stir and cook until the stock has been absorbed. Continue adding stock one ladleful at a time, stirring until the stock is absorbed before adding the next ladleful.
- Once you have added all the stock, taste the orzo to check if it is tender. If it requires further cooking, add hot water from the kettle a little at a time until the orzo is cooked.
- Once cooked, remove from the heat and stir in the olives, parsley, lemon juice and cooked “prawns”. Serve immediately, garnished with olives and parsley.