Brown Butter Orzo with Shiitake Mushrooms, Crispy Pancetta and Parmesan
Made with Ahara Brown Butter Ghee.
In the same saucepan add 1 tablespoon brown butter and a few cloves of minced garlic. When the garlic begins to become golden brown, add 1 tablespoon of flour and cook for 1 minute.
Slowly whisk in 2 cups vegetable broth and ½ cup milk, then bring to a boil, add in 1 cup of orzo and cook for 9 minutes.
Just before serving, toss in spinach and mix. Top with mushrooms, pancetta, shaved parmesan & fresh parsley.
Recipe written & shot by @salimaskitchen
Leave a comment
Comments will be approved before showing up.