Creamy low-carb orzo with porcini mushrooms, Parmesan, and parsley

A creamy and enveloping first course that calls to mind traditional porcini mushroom risotto but with a significantly lower carbohydrate content.

OVER Low Carb Risoni are a handcrafted pasta with a characteristic rice-grain shape, ideal for soft and creamy preparations. In this recipe, they are paired with fresh porcini mushrooms, Parmigiano Reggiano, and parsley to create a dish with an intense flavor and a typically autumnal aroma.

The final *mantecatura* with butter and Parmigiano creates a velvety consistency, while a few pan-seared porcini slices complete the dish, offering a pleasant contrast in textures.

Ingredients

For 2 people

Ingredient	Quantity
OVER Low Carb Risoni	120 g
Fresh porcini mushrooms, cleaned	240 g
Grated Parmigiano Reggiano	30 g
Extra virgin olive oil	20 g
Butter	10 g
Fresh chopped parsley	6 g
Garlic	1 clove, approx. 4 g
Fine salt	1 g
Freshly ground black pepper	to taste
Water for cooking the risoni	approx. 2 liters

Preparation time

Total time: approx. 30 minutes

Ingredient preparation: 8 minutes

Cooking porcini mushrooms: 8-10 minutes

Cooking Low Carb Risoni: 10 minutes

Final mantecatura: 1-2 minutes

Servings: 2

Preparation

1. Clean and prepare the porcini mushrooms Gently clean the porcini mushrooms using a soft brush or a slightly damp cloth, removing any traces of soil from the surface. Avoid soaking them in water, as they tend to absorb it, losing some of their texture and aroma. Cut about 160 g of the porcini into small pieces and slice the remaining 80 g into even slices, about half a centimeter thick. The chopped mushrooms will be used to create the creamy sauce, while the slices will be used to complete the dish, as shown in the photograph. 2. Prepare the porcini sauce Heat 15 g of extra virgin olive oil in a large pan along with the lightly crushed garlic clove. Add the chopped porcini and cook over medium-high heat for about 5-6 minutes, stirring gently. The mushrooms should release some of their water and begin to brown slightly, developing their characteristic aroma. Add a small amount of the measured salt and a grinding of black pepper. When they are soft and well-flavored, remove the garlic clove and keep the sauce warm. 3. Brown the porcini slices In a second pan, heat the remaining 5 g of extra virgin olive oil. Place the previously set-aside porcini slices in the pan and brown them for about 2 minutes on each side, turning them only once to prevent them from breaking. They should be lightly browned on the outside but still soft and juicy. Set them aside; they will be used for the final presentation.

4. Cook the Low Carb Risoni — 10 minutes

Bring about 2 liters of water to a boil in a large pot.

Add the OVER Low Carb Risoni and cook for 10 minutes, stirring gently, especially in the first few minutes, to prevent them from sticking.

Risoni is rice-shaped pasta and should not be treated exactly like traditional rice. To achieve a creamy consistency without compromising its structure, it is better to cook it first in water and finish with a brief *mantecatura*.

Before draining, save about 100 g of the cooking water.

5. Add the risoni to the mushrooms

Transfer the freshly drained risoni into the pan with the previously prepared porcini.

Add 50-60 g of cooking water at first and stir gently over low heat for about 30 seconds.

If the mixture seems too dry, add a little more hot water until you reach a soft and slightly fluid consistency.

The sauce should evenly coat the risoni without turning into a liquid soup.

6. Manteca with butter and Parmigiano

Turn off the heat and add the butter and about 20 g of grated Parmigiano Reggiano.

Stir gently, allowing the fats and cheese to blend with the porcini cooking juices.

Add some of the chopped parsley and adjust the seasoning with the remaining salt and a grinding of black pepper.

The final consistency should resemble that of a creamy risotto while maintaining the characteristic structure of low carb pasta.

7. Complete and serve

Distribute the Low Carb porcini Risoni into two soup bowls, spreading them gently with the back of a spoon.

Arrange the browned porcini slices on the surface, trying to focus them in the center of the plate, as shown in the photograph.

Finish with the remaining 10 g of Parmigiano Reggiano and the fresh chopped parsley.

Serve immediately while the risoni are still hot and the *mantecatura* retains all its creaminess.

Serving advice

For this recipe, it is important to use fresh and firm porcini mushrooms, preferably small-to-medium in size, which maintain a pleasant texture during cooking.

The portion of mushrooms intended for garnish should be cut into even slices and browned separately. This allows for a more elegant presentation and avoids having all the porcini break apart in the sauce.

Do not add cream: the butter, Parmigiano, and a small amount of cooking water are sufficient to achieve a creamy result without making the dish excessively heavy.

The *mantecatura* must be short and delicate. Low Carb Risoni do not release starch like traditional rice, so the creaminess comes primarily from the sauce and the emulsion of water, butter, and Parmigiano.

Why it works

This recipe allows you to showcase OVER Low Carb Risoni through a preparation that evokes one of the great classics of Italian cuisine: porcini mushroom risotto.

The shape of the risoni resembles rice grains, but their formulation is completely different. They are, in fact, an artisan low-carb pasta, characterized by a high content of fiber and protein and only 3.9 g of carbohydrates per 100 g of dry product.

The porcini mushrooms give the dish an intense aroma and a meaty texture, while the Parmigiano and butter help create a soft and enveloping *mantecatura*.

The result is a first course with a traditional taste, capable of offering a culinary experience similar to a risotto, with a significantly lower carbohydrate load.

Average nutritional values

Values estimated per 100 g and per serving of approx. 300 g, based on 2 servings.

Nutritional value	Per 100 g	Per serving
Energy	490 kJ / 117 kcal	1,469 kJ / 351 kcal
Fat	6.6 g	19.8 g
of which saturates	2.4 g	7.3 g
Carbohydrates	1.2 g	3.6 g
of which sugars	0.4 g	1.3 g
Fiber	13.0 g	39.1 g
Protein	6.6 g	19.8 g
Salt	0.32 g	0.97 g

Values were estimated based on the listed ingredients using official OVER and CREA nutritional tables.

For the calculation, an estimated final total weight of about 600 g was assumed, including the water retained by the risoni during cooking and *mantecatura*.

The actual weight may vary depending on the amount of water absorbed, evaporation, and the degree of mushroom cooking. To obtain exact values per 100 g, the finished dish must be weighed.

The recipe has a particularly high fiber content due primarily to the composition of the OVER Low Carb Risoni. For those not accustomed to consuming large amounts of fiber, it is advisable to consider smaller portions, taking individual tolerance into account.