Mushroom "Risotto" with Feta

Ingredients:

  • 2 tbsp olive oil
  • 1 lb. (16 oz.) Monterey Clean N ReadyŽ Sliced Mushrooms (about 5 cups)
  • 1 1/4 cups (8 oz.) orzo (rice-shaped pasta), uncooked
  • 1 can (14-1/2 oz.) Italian-style stewed tomatoes
  • 1 can (13-3/4 oz.) ready-to-serve chicken broth
  • 1/4 cup crumbled basil and tomato flavored feta cheese


 


Mushroom Risotto with Feta!
Preparation:

In a large skillet over medium heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, until tender and mushrooms just release their liquid, about 6 minutes. Stir in orzo, tomatoes, chicken broth and 1/2 cup water. Summer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 9 minutes. Stir in feta cheese and serve immediately.

4 servings