Mushroom Orzo with Shallots in White Wine

Mushroom Orzo with Shallots in White Wine
Recipe Date:
July 29, 2016
Serving Size:
Cook Time:
Imperial (US)
Suggested wine: RRV Pinot Noir
  • 1/2 cup butter, divided
  • 1/4 cup shallots
  • 2 cups uncooked orzo pasta
  • 3/4 cup sliced fresh mushrooms
  • 2 1/2 cups water
  • 1/2 cup White wine--like Ketcham Estate Viognier
  • garlic powder to taste
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh chopped parsley


1) Melt 1/2 the butter in a skillet over medium heat. Stir in the shallots, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender. 

2) Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until Orzo is al dente (a little chewy Louie). Sprinkle Parmesan cheese & parsley over Orzo and serve.