| Recipe: |
1 16-ounce package orzo (rice-shaped pasta)
salt
1 tablespoon olive oil
1 medium-size onion, chopped
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4 inch thick
1/2 pound regular mushrooms, sliced 1/4 inch thick
1/4 cup dry white wine
2 tablespoons cornstarch
2 1/2 cups low-fat milk (1%)
1/3 cup grated Parmesan cheese
3 tablespoons chopped parsley
1 tablespoon margarine or butter
In 5-quart saucepot, prepare orzo as label directs, using 1 teaspoon salt in water; drain orzo.
Meanwhile, in nonstick 12-inch skillet over medium heat, in hot olive oil, cook onion 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
Mix cornstarch with milk. Add cornstarch mixture to same 5-quart saucepot. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute. Stir in orzo, mushroom mixture, grated Parmesan cheese, chopped parsley, margarine or butter, and 1/4 teaspoon salt; heat through. Serve "risotto" immediately while still creamy.
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