Mushroom & Kale Orzotto

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CALORIES: 340

PREP: 5 minutes

COOK: 25 minutes

Pescatarian, Vegetarian, Egg-Free, Nut-Free

This creamy dinner dish is the perfect comfort food for fall. It starts with loads of mushrooms that are cooked with shallot, garlic, and thyme to add incredible flavor before adding in the orzo. Once the orzo has simmered and cooked through the dish Is finished off with goat cheese, fresh kale, and green peas! Dinner is on the table in under 30 minutes and it is guaranteed to be a favorite for cool fall evenings! 


Ingredients

3 tbsp
butter
4 cups
sliced cremini mushrooms
1
shallot, diced
2
garlic cloves, minced
2 tsp
fresh thyme leaves
1 cup
dried orzo
1/4 cup
white wine
2 cups
vegetable broth
1/4 cup
crumbled goat cheese
1 cup
green peas
2 cups
chopped baby kale
Salt and pepper to taste

Directions

In a large skillet, melt the butter over medium-high heat. Add the mushrooms and season with salt and pepper to taste. Cook, stirring, until the mushrooms begin to brown and release their moisture, about 4 to 5 minutes. Stir in the shallot, garlic, and thyme leaves. Cook, stirring, until the shallots begin to soften, about 1 to 2 minutes. Add the orzo and white wine. Continue to cook, stirring often, until the wine has mostly evaporated, about 30 seconds. Stir in the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and continue to cook, stirring often, until most of the liquid has been absorbed, about 10 minutes.

Stir in the goat cheese until it is fully melted. Add the peas and kale and continue to cook, stirring constanly, until the kale is wilted and the peas are heated through, about 1 to 2 minutes. Season with salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 5 days.


Nutritional Info
Per serving
Calories (kcal)340
Total Fat (g)11
Saturated fat (g)7
Cholesterol (mg)30
Sodium (mg)420
Total Carbohydrate (g)46
Dietary Fiber (g)3
Total Sugars (g)6
Protein (g)12
Calcium (mg)110
Iron (mg)3
Potassium (mg)487