About
There always seems to be that one dish that just stands out at every meal. Diva Orzo will be THAT diva at your next gathering. Dressed in all the vegetable success and the makeup of a creamy, dreamy sauce, this flavorful, veggie-packed little number takes attractive orzo to a whole new food level in a quick, delicious, economical way. Diva Orzo is a real, approachable, and comfortable solution anytime you are intimidated by what to do for dinner. Don't ever let the diva-type scare you away from a delicious, dinner-friendly companion or main event. It's too good to avoid!
Ingredients
- For the orzo:
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, sliced into 1/4-inch-thick rounds
- 3/4 cup oyster mushrooms, torn into bite-sized pieces
- kosher salt, to taste
- freshly ground black pepper, to taste
- 8 ounces orzo
- 1 tablespoon thyme leaves, chopped
- 1/4 cup dry white wine or low-sodium vegetable broth
- 1 1/2 cups water
- 1 cup half-and-half, divided
- 5 ounces sugar snap peas, cleaned and cut on the bias into 1/4-inch-long pieces
- 5 ounces fresh mozzarella, cut into 1/2-inch-thick cubes, divided
- Optional garnishes:
- shallots, sliced
- crushed red pepper flakes, to taste
- thyme sprigs, to taste, chopped
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -In a 12-inch, oven-safe skillet over medium-high heat, add the olive oil.
Step 3 -Add 2 of the sliced shallots, the mushrooms, the salt, and the black pepper to the heated oil and cook, stirring occasionally, until the shallots are translucent, the mushrooms are tender and starting to brown in spots, and there is no liquid at the bottom of the skillet, about 4-6 minutes.
Step 4 -Add the orzo and 1 tablespoon of the thyme to the shallot mixture and cook, stirring constantly, until the orzo is warmed through, about 1 minute.
Step 5 -Add the wine to the orzo mixture and stir to loosen any of the browned bits from the bottom of the skillet.
Step 6 -Cook the orzo mixture, stirring occasionally, until most of the liquid has evaporated, about 1-2 minutes.
Step 7 -Add the water, 1/2 cup of the half-and-half, and the salt to the orzo mixture and bring to a simmer.
Step 8 -Reduce the heat to medium-low heat. Cook the orzo mixture, stirring frequently, until the orzo is very al dente and the liquid has almost all absorbed, about 5-7 minutes.
Step 9 -Transfer the skillet from the heat and stir the snap peas, 3/4 of the mozzarella cheese, and the remaining half-and-half into the orzo mixture.
Step 10 -Sprinkle the remaining mozzarella cheese over the orzo mixture, then bake until the top is bubbling, the cheese has melted, and the orzo is just cooked through, about 10 minutes.
Step 11 -Serve the orzo mixture garnished with the remaining shallots, the red pepper flakes, and the remaining thyme.
