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Below are the ingridients that are required to make a heavenly Courgette and mushroom orzotto:
- Provide 250 g of orzo rice.
- Use 1 of medium onion.
- Get 1 box of mushrooms.
- Take 2 of large courgettes.
- Prepare 1 of glug white wine (optional).
- Take 1 pint of vegetable stock.
- You need 1 clove of garlic.
Ready with the ingridients? Here are the sequences on producing Courgette and mushroom orzotto:
- Preheat the oven to 160 degrees C. Dice the onion and mushrooms to the chunkiness you desire.
- Chop the onion in thin slices and grate the courgettes.
- Using a casserole dish that you can put in the oven, heat some oil or butter on a hob and add the onions and garlic.
- Once the onions and garlic are soft, add the mushrooms and courgettes.
- Add the orzo and mix so everything is mixed together.
- Pour in the wine and the stock and season with salt and pepper (note: you might not need the whole pint of stock- just pour enough to cover the orzo by about half a centimetre).
- Place in the oven for about 20mins until the rice has absorbed the stock and is soft but not gooey..
But if your toddler doesn't do mushrooms or doesn't do them that night, then just serve their portion before stirring through the mushrooms for everyone else. Pearl barley is a healthier, higher fibre alternative to normal risotto rice. Stir in the courgettes and turn up the heat. Add the risotto rice and stir thoroughly, making sure every grain is coated and glossy. Pour in the white wine in two separate additions, making sure the rice absorbs the liquid before adding the next amount.
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