Orzo pasta is small pasta in the form of rice or wheat. Cook it in cheese sauce and serve with baked in the oven mushrooms. For this dish, the paste is not boiled separately, but cooked with sauce like risotto. And let it not bother you a large amount of milk and water in the recipe. This is sufficient the amount of liquid so that the paste is cooked and covered with a delicate sauce creamy consistency, thickened with a mixture of Italian cheeses. BUT fresh spinach will revitalize the taste of the paste and make it even more juicy. Nutritional value of one serving: (4 total) Calories 7one 0, total fats 28 g., saturated fats g., proteins 31 g., carbohydrates 85 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr orzo pasta
- 220 gr mushrooms, thinly sliced
- 3 tbsp. l olive oil
- 1 large leek (only white and light green parts), chop and rinse
- 2 cloves, minced garlic
- 3 tbsp. milk
- 1.5 tbsp. a mixture of grated Italian cheeses from fontina, pecorino romano and mozzarella (approximately 180 gr.)
- 150 gr. spinach (about 8 tbsp.)
- Grated zest and juice of 1 lemon
- 2 tbsp. l chopped parsley
Recipes with similar ingredients: orzo pasta, mozzarella cheese, cheese fontina, pecorino romano cheese, milk, champignon mushrooms, leek, spinach, parsley
Recipe preparation:
- Preheat the oven to 220 ° C. Mix on a baking sheet mushrooms with 2 tbsp. l olive oil, a pinch of salt and a little ground black pepper. Spread the mushrooms in one layer. Bake mixed in the middle of baking until they are browned around the edges, about 25 minutes. Let cool for a few minutes, then scraping off shovel, transfer to a bowl.
- Meanwhile, in a large saucepan or cauldron on a moderately strong heat the remaining 1 tbsp. l olive oil. Add leek and garlic, salt, pepper and fry until leek will become soft, about 2 minutes. Add orzo paste, 2 tbsp. water, milk, 1 tsp. salt and a little pepper. Stirring constantly, bring to a boil. Reduce heat and simmer at low boil, periodically stirring until the paste becomes al dente, 5-7 minutes.
- Remove from heat and add cheeses, spinach, lemon juice and 1 tbsp. l parsley. Stir to spinach wilted and paste mixed with melted cheese; add some water if the mixture is too thick. Salt and pepper.
- Mix the mushrooms with lemon zest and the remaining 1 tbsp. l parsley. Arrange the pasta in bowls and put the mushrooms on top.
