In a large saucepan, heat the olive oil.
Add the mushrooms and garlic and season with salt and pepper.
Cook over moderately high heat, stirring, until the mushrooms are softened and the garlic is.
Ingredients of Zucchini Orzotto
- You need 2 of small Zucchinis thinly sliced.
- You need 1 cup of orzo pasta.
- You need 2 Tbsp of extra virgin olive oil.
- You need 2 1/2 cups of chicken stock.
- Prepare 1 Tbsp of unsalted butter.
- It's 1/4 cup of freshly grated parmiggiano cheese.
- Prepare to taste of Salt and pepper.
Zucchini Orzotto step by step
- In a shallow pan or large saucepan, add the oil, allow it to get nice and hot over medium high heat, add the zucchini and saute until they soften and develop some caramelized color, about 10 minutes (stirring often)..
- Add the orzo, stir it around the zucchini cooking them together for about a minute, add the stock, bring to a boil, reduce the heat to medium and cook for about 10 to 15 minutes or until the orzo is fully cooked and it’s absorbed all the liquid..
- Season to taste with some salt and pepper, stir in the cheese and butter and dig in!.
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Add the onion and saute until fragrant and translucent. The zucchini can be added to the salad raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices, then cut them into quarter rounds after grilling. Avocados are ripe when the skin is a very dark green (almost black) and its texture is bumpy. They should give to slight pressure when gently squeezed, without leaving indentations.
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