Monday, January 07, 2019

Table for Two: Leek and Mushroom Boursin Orzo

I don't know why I keep forgetting how delicious Boursin cheese is.  And it's all ready to go, at a moment's notice.  And it makes everything so nice and creamy and yummy.  So when I remembered all of these things, I procured a package of Boursin and started looking for the most delicious application I could find.  And it didn't hurt that most of the recipes I came across also involved mushrooms, which are high on my list of delicious foods.  This orzo recipe provides a perfect blank template to make the Boursin the starring role.

Leek and Mushroom Boursin Orzo
Adapted from Table for Two blog

2 tablespoons unsalted butter
½ cup thinly sliced leeks, white and light green part only
8 ounces cremini mushrooms, chopped
3 cloves garlic, minced
1 cup orzo
2½ cups chicken broth
½ package garlic and fine herbs Boursin cheese
Sea salt and freshly ground black pepper, to taste

In a large skillet over medium-high heat, melt butter. Add leeks to the skillet; cook until softened and a bit translucent, about 3 to 5 minutes. Next, add the mushrooms and cook until softened, about 5 minutes.  Add garlic and sauté for about 1 minute (do not let garlic brown).

Stir in the orzo and toast, stirring occasionally, for 3 minutes.

Pour the chicken broth into the skillet and stir. Bring mixture to a boil then lower heat to medium-low and let it gently simmer for 10 to 12 minutes, or until orzo is completely cooked through. You will want to stir the mixture occasionally to make sure it doesn't stick to the bottom of your skillet.

Once orzo is done, remove from heat, then stir in the Boursin cheese and season dish with salt and pepper, to taste.

Makes 4 servings

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