Orzo with ricotta and mushrooms

Orzo with ricotta and mushrooms

Orzo is pasta shaped like grains of barley. You can use in instead of rice for risotto-style dishes. It goes really well with porcini mushrooms. The ricotta cheese makes it creamy and mild. I like to serve it with a rocket, apple and cherry tomato side salad. This recipe takes about 30 minutes to prepare.

       • 650 kcal per person  


For two people:

  • Fresh ingredients:
    • 1 pack chestnut mushrooms
    • 150 g ricotta
    • 50 g grated grana padano or parmezan
    • 1 tablespoon ginger, chopped finely
  • From the store cupboard
    • half a cup dried porcini mushrooms
    • 5 dried tomatoes
    • 3 tablespoon pine kernels
    • 1 teaspoon cumin, coriander
    • 1 cup orzo
    • 1 tablespoon olive oil
    • garlic oil (optional)


  • Soak the dried porcini mushrooms in hot water for about 15 minutes.
  • Meanwhile, cook the orzo together with the dried tomatoes. Orzo is cooked just like regular pasta.
  • When the orzo is ready, fish the soaked tomatoes from the pot, then drain.
  • Heat the olive oil and fry the pine kernels, ginger and spices for a few minutes, then add the chestnut mushrooms. Stir-fry for a few more minutes until the mushrooms start to release their liquid.
  • Squeeze most of the water out of the porcini mushrooms and add them to the pan.
  • Add the dried tomatoes and orzo to the pan and stir.
  • Spoon the ricotta into the pan, stirring gently.
  • Drizzle on some garlic oil and serve with grated cheese sprinkled on top.

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Fuss-free food