Orzotto with Prosciutto and Mushrooms

Amount Per Serving
Calories 930		Calories from Fat 468
% Daily Value*
Total Fat 52g		80%
	Saturated Fat 26g	130%
	Trans Fat 0g
Cholesterol 160mg		53%
Sodium 2000mg		83%
Total Carbohydrate 69g		23%
	Dietary Fiber 4g	16%
	Sugars 6g
Protein 41g		82%

Vitamin A 60%		Vitamin C 70%
Calcium 45%		Iron 30%

*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.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

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

4 pounds Barilla Orzo Pasta

1 cup olive oil

2 pounds julienned prosciutto

1 quart finely diced red onion

1/4 cup minced garlic

6 pounds thinly sliced assorted mushrooms

1 gallon chicken stock

1 quart white wine

2 quarts heavy cream

1 quart chopped fresh parsley

2 cups chopped fresh cilantro

1 cup julienned fresh basil

1 1/2 pounds grated Parmesan cheese

Instructions

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