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Creamy Orzo Risotto with Meyer Lemon and Morels


  • 6 cups chicken stock
  • 6 tablespoons unsalted butter
  • 8 ounces morel mushrooms
  • cleaned and halved
  • 3 medium shallots minced
  • 2 cloves garlic minced
  • 13 ⁄4 cups 12 ounces orzo
  • 1 teaspoon freshly grated Meyer lemon
  • zest plus 1 tablespoon juice
  • 1 teaspoon minced fresh thyme
  • Kosher salt and freshly ground black
  • pepper to taste
  • 1 ⁄2 cup cream
  • 1 ⁄2 cup finely grated parmesan plus more
  • for serving


  • Heat chicken stock in a small saucepan over medium heat; set aside and keep warm.
  • Heat butter in a 4-quart saucepan over medium-high heat.
  • Working in batches, add mushrooms and cook until golden, 5 -7 minutes.
  • Using a slotted spoon, transfer mushrooms to a bowl; set aside.
  • Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
  • Add orzo, zest, thyme, salt, and pepper; cook 2 minutes.
  • Add reserved stock 1⁄4 cup at a time, cooking until each addition is absorbed before adding next amount.
  • Cook, stirring often, until liquid has all been used and orzo is tender, about 30 minutes.
  • Add cream and cook, stirring, until liquid is creamy, about 3 minutes more.
  • Remove from heat and stir in reserved mushrooms, lemon juice, parmesan, salt, and pepper; serve with additional parmesan on the side.