Reviewed: May 6, 2013

Delicious! So yummy, quick and easy. I'm on a mission to use up pantry and freezer items this week, and this fit the bill. I halved the recipe to 1/2 cup orzo, and used chicken broth and dry sherry I had in the fridge. I used a can of sliced mushrooms from the pantry and some shredded italian cheese I had to use. Lots of pepper. This was amazing! Just think what this would be with fresh mushrooms and good quality parm. It's a do-over for sure. Thanks for sharing with AR!

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 29, 2013

I love this recipe. It's easy and delicious. I sub out the pearl onions for regular onion, add more mushrooms (because I love them), and use fresh parmesan. YUM!

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Reviewer:

danictnc

Reviewed: Apr. 23, 2013

Wonderful side dish! It is equally as good if you don't have white wine on hand. I have made it both ways, and both are delicious!

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Reviewer:

bethkaye101

Reviewed: Apr. 15, 2013

Love the recipe. I used beef broth instead of water (you can probably use chicken broth too). Instead of pearl onions, I chopped up a sweet onion. The dish was delicious!!

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Reviewer:

Ekk0107

Reviewed: Feb. 26, 2013

This was so delicious! We had this with broiled salmon and combined the leftovers with leftover chicken. Great both ways.

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Reviewer:

M Stanfill

Reviewed: Feb. 25, 2013

nice dish, for sure. made with red wine and portobello mushrooms b/c that's what i had on hand, which gave the dish a deep, rich flavour. i also used 1 C vegetable stock + 1/2 C extra water for cooking the orzo. i made it as a vegetarian meal with french bread; it's probably better suited as a side with meat.

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Reviewer:

Sarah

Cooking Level: Expert

Home Town: St. John's, Newfoundland, Canada

Living In: Seal Cove, Newfoundland, Canada

Reviewed: Feb. 10, 2013

Boiled orzo. Used 5-6 oz mushrooms cooked in 4 oz butter w/ onion, then combined.

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Reviewer:

KAE2

Reviewed: Jan. 14, 2013

This is awesome! I made it for a Christmas party side dish to do something different. There was very little left and the hostess was happy to keep it to eat the next day! Thank you very much for the recipe!

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Reviewer:

Melody

Reviewed: Dec. 22, 2012

This was wonderful! I have told all of my friends about it. So good, so easy and so tasty. I didn't use the pearl onions, instead I used scallions and button mushrooms. The butter and wine made it. It was so good there were NO left overs.

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Reviewer:

Bonnie Epps

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Reviewed: Nov. 29, 2012

This recipe was awesome! Like a mini-Risoto! I also used chicken stock instead of water, and because I added asparagus and chopped chicken breast, I added about 1.5 cups more broth to the pasta, and cooked it about twice as long. No big deal, just be prepared in case this happens to you. I will definatley be making this again...I almost liked this more than the traditional risoto, a little less starchy and heavy.

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