Orzo with Fresh Lemon Ricotta, Pecorino, Tarragon, and Chervil
A flavorful and satisfying vegetarian pasta dish made with creamy lemon-infused ricotta, savory mushrooms, and fresh herbs.
Ingredients
- 10.5 oz Orzo
- 13 oz Mushrooms (Cremini)
- 1 medium Onion (Red onion)
- 0.5 oz Tarragon
- 0.5 oz Chervil
- 5 oz Ricotta cheese
- 1 small Lemon
- 2 oz Pecorino cheese (Grated)
- 2 cups Vegetable broth (Using 1 cube + 525ml water, convert to approx. 2 cups)
- 1 tbsp Butter (Orzo)
- 1 tbsp Olive oil
- 1 dash Salt (Adjust to taste)
- 1 dash Black pepper (Adjust to taste)
Instructions
- Prep the ingredients. Dissolve the vegetable bouillon cube in 525ml (~2 cups) of boiling water (or heat 2 cups of broth). Peel the onion and slice it into strips. Clean and slice the cremini mushrooms. Remove the leaves from the fresh tarragon and chervil stems and finely chop them. Grate the lemon and squeeze its juice.
- Sauté the vegetables. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2-3 minutes until soft. Then, add the sliced mushrooms and sauté for 9-11 minutes, or until the mushrooms are golden brown and tender. Stir frequently. Season with salt and black pepper to taste.
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