Description

This Loaded Risotto Style Orzo is a hearty, flavorful dish combining roasted Brussels sprouts, sautéed mushrooms and onions, tender orzo cooked in broth and white wine, and savory pastrami. Enhanced with onion soup powder, soy sauce, tomato paste, and fresh basil, it offers a rich and satisfying meal perfect for a comforting dinner.

Ingredients

Scale

Vegetables

3 cups Brussels sprouts, quartered
1 medium onion, diced
1 package mushrooms, diced (approx. 8 oz)
3 cloves garlic, minced
Basil, to taste

Pantry & Liquids

2 tablespoons olive oil
1½ teaspoons salt
1½ cups orzo
¼ cup white wine
2 cups water
3 cups chicken broth
2 teaspoons onion soup powder
3 teaspoons soy sauce
2 teaspoons tomato paste

Protein

2 packages sliced pastrami (approx. 8 oz each), chopped into small squares

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Instructions

Prepare Brussels sprouts: Chop the Brussels sprouts into quarters. Toss them in olive oil and 1½ teaspoons salt. Roast in an oven preheated to 400°F (205°C) for 15 minutes until tender and slightly caramelized. Set aside.
Sauté aromatics and mushrooms: Dice the onion, mushrooms, and mince the garlic. In a large skillet or pan over medium heat, sauté until onions become translucent and mushrooms are browned.
Add orzo: Pour in the orzo and stir well to coat and slightly toast it with the sautéed vegetables.
Deglaze with white wine: Slowly add the ¼ cup white wine while stirring to deglaze the pan, scraping up any browned bits for extra flavor.
Cook orzo in broth: Add 2 cups water and 3 cups chicken broth to the pan. Bring the mixture to a boil over medium heat and cook for 10 minutes.
Reduce liquid: Uncover and continue to simmer on the stove for another 10 minutes, stirring regularly, until most of the liquid has evaporated and the orzo is tender and creamy.
Prepare pastrami: While the orzo cooks, chop the sliced pastrami into small squares.
Combine and season: Add the chopped pastrami, roasted Brussels sprouts, 2 teaspoons onion soup powder, 3 teaspoons soy sauce, and 2 teaspoons tomato paste to the orzo mixture. Stir well and cook for about 3 minutes to blend flavors and heat through.
Finish with basil: Season with fresh basil to taste, stirring well before serving.

Notes

For a vegetarian version, omit pastrami and use vegetable broth instead of chicken broth.
Adjust soy sauce quantity to control sodium levels according to preference.
Roasting Brussels sprouts enhances their natural sweetness and adds depth to the dish.
Use a dry white wine suitable for cooking, such as Sauvignon Blanc or Pinot Grigio.
If you prefer a creamier texture, add a splash of cream or grated Parmesan cheese before serving.