Miso Orzo
Serves 4
Directions
- 1Remove mushroom stalks and chop mushrooms into medium-sized slices.
- 2Remove mushroom stalks and chop mushrooms into medium-sized slices.
- 3Remove mushroom stalks and chop mushrooms into medium-sized slices.
- 4Melt a brush of butter in a pan.
- 5Melt a brush of butter in a pan.
- 6Melt a brush of butter in a pan.
- 7Cook the roughly chopped mushrooms until golden and soft.
- 8Cook the roughly chopped mushrooms until golden and soft.
- 9Cook the roughly chopped mushrooms until golden and soft.
- 10Season the mushrooms with salt.
- 11Season the mushrooms with salt.
- 12Season the mushrooms with salt.
- 13Boil the orzo pasta in a pot of water.
- 14Boil the orzo pasta in a pot of water.
- 15Boil the orzo pasta in a pot of water.
- 16Reserve 400ml of pasta water once the orzo is cooked.
- 17Reserve 400ml of pasta water once the orzo is cooked.
- 18Reserve 400ml of pasta water once the orzo is cooked.
- 19Add miso paste to the cooked mushrooms in the pan.
- 20Add miso paste to the cooked mushrooms in the pan.
- 21Add miso paste to the cooked mushrooms in the pan.
- 22Add 250ml of the reserved pasta water to the pan with the mushrooms and miso.
- 23Add 250ml of the reserved pasta water to the pan with the mushrooms and miso.
- 24Add 250ml of the reserved pasta water to the pan with the mushrooms and miso.
- 25Whisk the mixture until combined to thicken and gloss.
- 26Whisk the mixture until combined to thicken and gloss.
- 27Whisk the mixture until combined to thicken and gloss.
- 28Add grated Parmesan cheese to the pan.
- 29Add grated Parmesan cheese to the pan.
- 30Add grated Parmesan cheese to the pan.
- 31Add the cooked orzo pasta to the pan.
- 32Add the cooked orzo pasta to the pan.
- 33Add the cooked orzo pasta to the pan.
- 34Stir the mixture until creamy and rich.
- 35Stir the mixture until creamy and rich.
- 36Stir the mixture until creamy and rich.
- 37Serve the Miso Orzo.
- 38Serve the Miso Orzo.
- 39Serve the Miso Orzo.
Ingredients
- 450 g Orzo
- 450 g Orzo
- 450 g Orzo
- 85 g Butter, Unsalted
- 85 g Butter, Unsalted
- 85 g Butter, Unsalted
- 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
- Salt
- Salt
- Salt
- 400 ml Pasta water
- 400 ml Pasta water
- 400 ml Pasta water
Equipment
SkilletCutting boardKnifeSpoonPanColanderLadleGraterBowl
Tips
- If you like an extra umami kick, try sprinkling over togarashi (Spicy!) or furikake (Japanese seasonings with seaweed, sesame seeds and other flavoured goodness).
- Orzo pasta isn't a must, it just has that nice creamy risotto feel to it!
- When adding parmesan and pasta, whisk until silky and creamy, really give it some elbow grease!
- If it needs thinning, add some more pasta water until you get the consistency you like.