Orzotto With Prosciutto And Mushrooms

  • Yield : 24 (2-CUP), 70
  • Servings : 24 (2-CUP), 70
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Orzo take the place of Arborio rice in this risotto-inspired meal.


  • 4 lbs. orzo pasta
  • 1 cup olive oil
  • 2 lbs. julienned prosciutto
  • 1 qt. finely diced red onion
  • 1/4 cup minced garlic
  • 6 lbs. thinly sliced assorted mushrooms
  • 1 gal. chicken stock
  • 1 qt. white wine
  • 2 qts. heavy cream
  • 1 qt. chopped fresh parsley
  • 2 cups chopped fresh cilantro
  • 1 cup julienned fresh basil
  • 1 1/2 lbs. grated Parmesan cheese


Step 1

Sauté the prosciutto, onions, and garlic in olive oil in a large rondeau until the prosciutto begins to crisp.

Step 2

Add the mushrooms and cook until they begin to release their juices.
Add the Barilla® Orzo Pasta and stir for 1 to 2 minutes to coat with oil.

Step 3

Add the stock and wine and simmer for 10 minutes, stirring, or until the pasta is only halfway cooked.
Stir in the cream and herbs and bring just to a simmer.

Step 4

Remove from the heat and add the cheese. Serve immediately or spread on sheet pans to cool and reheat
2-cup portions with a bit of stock.

Recipe Type: , Tags: ,
Chef Recommended Cuts
  • Ditalini
  • Orzo
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (597g)
Servings Per Container 24 (2-CUP), 70

Amount Per Serving
Calories 930
Calories from Fat 468
% Daily Value*
Total Fat 52g
Saturated Fat 26g
Trans Fat 0g
Cholesterol 160mg
Sodium 2000mg
Total Carbohydrate 69g
Dietary Fiber 4g
Sugars 6g
Protein 41g

Vitamin A 60%
Vitamin C 70%
Calcium 45%
Iron 30%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.