Comforting orzo cooked with mushrooms, Parmesan, and herbs for a creamy, savory finish.
# What You'll Need:
→ Pasta & Grains
01 - 1 1/2 cups orzo pasta
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 oz cremini or button mushrooms, sliced
06 - 1/2 cup frozen peas (optional)
→ Liquids
07 - 4 cups vegetable broth, warmed
08 - 1/4 cup dry white wine (optional)
→ Dairy
09 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley (optional)
# Steps to Follow:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
02 - Add minced garlic and sliced mushrooms to the skillet. Sauté until mushrooms are softened and lightly browned, approximately 5 to 6 minutes.
03 - Stir in the orzo and cook for 1 minute, allowing it to toast slightly.
04 - Pour in the white wine, if using, and cook until mostly absorbed.
05 - Add 1 cup of warm vegetable broth, stirring frequently. When the liquid is mostly absorbed, continue adding broth in 1/2-cup increments, stirring and allowing absorption each time.
06 - After about 10 minutes of cooking, stir in the frozen peas, if desired. Continue adding broth and stirring until the orzo is creamy and al dente, totaling 18 to 20 minutes.
07 - Remove from heat. Stir in unsalted butter and grated Parmesan until melted and the mixture is creamy. Season with salt and freshly ground black pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and chopped parsley if preferred.
