Easy Vegan Mushroom Orzotto, a twist on Risotto!

This Easy Vegan Mushroom Orzotto has a bit of an odd name but I just love the ‘rice-shape’ this fabulous pasta has.

Making it a perfect variation for the classic Risotto!

The Greeks fed mushrooms to their warriors as they believed mushrooms gave strength and the Romans deemed them food fit for Gods! They have a very interesting history – if you know any interesting facts about mushrooms, their history, and use, please share with me and my other readers in the comment box at the bottom of the page. ????

Which mushrooms?

Closed cup mushrooms are perfect for this dish. But to give added texture and colour, using a mix of closed-cup and chestnut mushrooms will achieve this.

I really hate wasting anything, so never cut off the stalks, just slice them first if they are a bit long.

The Method for this Easy Vegan Mushroom Orzotto is so Quick and Easy!

Melt the vegan butter in a large pan – this is because the mushrooms, when raw, have a large volume.

You may think this is a lot of mushrooms for 2 servings but they quickly reduce down during the cooking process.

And, with only 22 calories per 100g of cooked mushrooms and good levels of protein and fibre, why not eat this many?

You can find out more nutritional facts on – nutritionvalue.org

Next, add the garlic and onion powder and stir in. Notice the water that has been released from the mushrooms. This all adds to the flavour – Yum!

When you add the stock powder to the freshly boiled water, make sure you give it a whisk to reduce any lumps and then add to the pan.

Now add the Orzo to the pan.

Give it a quick stir and bring to the boil.

Now reduce the heat and simmer for 10-12 minutes stirring occasionally.

The mushrooms will release a lot of water during cooking, therefore, when you add the stock liquid it may seem like quite a lot. However, the Orzo will absorb some during cooking and you may need to add some more water.

Do not let the Orzo dry out or stick to the bottom of the pan.

The cooking time on the Orzo packet states 8 minutes to cook but the onion and garlic powder create a sauce effect and things take longer to cook in a sauce than in water.

So after 10 minutes, just check the texture of the Orzo and continue to cook, if necessary, until it reaches how you like your pasta.

But you are looking for a ‘gloopy’ texture like a risotto made with rice.

So, get cooking ????‍???? and ENJOY! ????