Miso Orzo
Serves 4
Directions
- 1Melt a brush of butter in a pan.
- 2Melt a brush of butter in a pan.
- 3Melt a brush of butter in a pan.
- 4Roughly chop mushrooms into medium-sized slices and add to the pan.
- 5Roughly chop mushrooms into medium-sized slices and add to the pan.
- 6Roughly chop mushrooms into medium-sized slices and add to the pan.
- 7Cook mushrooms until golden and soft, seasoning with salt.
- 8Cook mushrooms until golden and soft, seasoning with salt.
- 9Cook mushrooms until golden and soft, seasoning with salt.
- 10Cook the orzo pasta in boiling water and reserve 400ml of the pasta water once cooked.
- 11Cook the orzo pasta in boiling water and reserve 400ml of the pasta water once cooked.
- 12Cook the orzo pasta in boiling water and reserve 400ml of the pasta water once cooked.
- 13Add miso paste and 250ml of the reserved pasta water to the mushrooms in the pan and whisk until combined.
- 14Add miso paste and 250ml of the reserved pasta water to the mushrooms in the pan and whisk until combined.
- 15Add miso paste and 250ml of the reserved pasta water to the mushrooms in the pan and whisk until combined.
- 16Add grated Parmesan cheese and the cooked orzo pasta to the pan.
- 17Add grated Parmesan cheese and the cooked orzo pasta to the pan.
- 18Add grated Parmesan cheese and the cooked orzo pasta to the pan.
- 19Stir until creamy and rich, adding more pasta water if needed to achieve the desired consistency.
- 20Stir until creamy and rich, adding more pasta water if needed to achieve the desired consistency.
- 21Stir until creamy and rich, adding more pasta water if needed to achieve the desired consistency.
Ingredients
- 450 g Orzo
- 450 g Orzo
- 450 g Orzo
- 85 g Unsalted Butter
- 85 g Unsalted Butter
- 85 g Unsalted Butter
- 45 g White miso paste
- 45 g White miso paste
- 45 g White miso paste
- 115 g Parmesan, finely grated
- 115 g Parmesan, finely grated
- 115 g Parmesan, finely grated
- 80 g shiitake mushrooms
- 80 g shiitake mushrooms
- 80 g shiitake mushrooms
- 400 ml pasta water
- 400 ml pasta water
- 400 ml pasta water
Equipment
frying panwooden spoonknifechopping boardpotladlegraterbowl
Tips
- You can use any type of mushrooms, not just shiitake.
- For an extra umami kick, try sprinkling over togarashi (spicy!) or furikake, both Japanese seasonings with seaweed, sesame seeds and other flavored goodness.
- Orzo pasta is not a must; other small pasta shapes can be used to achieve a creamy risotto-like feel.
- Whisk until silky and creamy, applying some elbow grease. If it needs thinning, add more pasta water until you get the desired consistency.