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Haunted Mushroom Orzotto with Mozzarella Ghosts

A fun and lighter twist on risotto, this Haunted Mushroom Orzotto is creamy orzo mixed with savory mushrooms and topped with adorable mozzarella ghosts, perfect for Halloween.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Halloween, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 75 g Orzo Substitute with cauliflower rice for a low-carb version.
  • 125 g Mushrooms
  • 0.5 head Garlic Mince for cooking.
  • 0.5 piece Mozzarella Cut into ghost shapes.
  • 0.5 sachet Pumpkin seeds Dry-roast for added flavor.
  • 1 pot Herb cream cheese Can use low-fat version.
  • 175 ml Vegetable broth Prepare with hot water.
  • 1 tbsp Butter Reduce if using olive oil spray.
  • to taste Salt and pepper Adjust to your liking.
  • 0.33 sachet Dried oregano Add more to taste.
  • 0.5 shallot Shallot Mince for cooking.

Method
 

Preparation
  1. Prepare the broth with hot water.
  2. Mince the garlic and shallot.
  3. Clean the mushrooms with a damp paper towel, then slice them thinly with a blunt knife.
  4. Melt half of the butter in a saucepan over medium-low heat.
Cooking
  1. Sauté the shallot and garlic for 2 minutes.
  2. Add the orzo and cook for 1 minute.
  3. Pour in the broth and a pinch of dried oregano, then cook for 12-15 minutes covered, stirring regularly.
  4. If the orzo becomes too dry, add a little water.
  5. Heat a large pan over high heat and dry-roast the pumpkin seeds until they start to pop.
  6. Remove pumpkin seeds from the pan.
  7. Slice the mozzarella and pat them dry with paper towels, then have fun making ghost faces with pumpkin seeds.
  8. Melt the remaining butter in the same pan and sauté the mushrooms for 5-6 minutes over medium-high heat.
  9. Transfer the mushrooms to the orzo saucepan with a pinch of dried oregano and the herb cream cheese, then let it melt while stirring.
  10. Adjust seasoning to taste.
Serving
  1. Serve the orzotto warm in shallow bowls, topped with mozzarella ghosts and a scatter of dry-roasted pumpkin seeds.

Notes

This dish stores well and can be reheated easily. For weight loss, serve one cup of cooked orzotto with a side of greens.