Prep 10 mins
Cook 15 mins
Orzo is a small Italian pasta that looks very much like rice. This dish is a fabulous blend of creaminess which gently balances the punch of the onion and garlic. Peas and cremini mushrooms are an added surprise in this dish that can be eaten as a side or a main course.
- 1 lb orzo pasta (rice-shaped pasta)
- 2 tablespoons extra virgin olive oil
- 1 cup onion, finely chopped
- 2 garlic cloves, minced
- 1⁄2 cup cremini mushroom
- 1 1⁄4 cups half-and-half
- 1 cup canned peas
- 1 cup parmesan cheese, grated
- salt, to taste
- Bring a salted water to a boil over high heat. Add the orzo and cook until tender but still al dente (slightly firm), stirring often, about 8 minutes. Drain, saving 1 cup of the cooking liquid.
- Meanwhile, heat oil in large frying pan over medium heat. Add onion, mushrooms and garlic, and saute until tender, about 2 minutes. Stir in the half and half and peas. Add the orzo and toss to coat. Remove pan from heat. Add parmesan to pasta mixture.
- Stir pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with desired amount of salt, and serve hot.
- Chunks of chicken or shrimp could be added if you choose to serve this as a main dish.
Excellent side dish. Made half the recipe, DH ate three servings and the last one before bed. Served with Balsamic chicken Thighs (71557).
I added a little pepper and other spices, but great recipe overall. Thanks for sharing ;)
Nice flavor, but milder than expected. 1 pound made enough to feed an army! I would say it was 12 servings, not 8. Next time I would decrease the orzo to ½ lb and increase the garlic. Despite using high quality parmegiano reggiano, it still needed quite a bit of salt and pepper. It was easy to prepare and worth making again with some adjustments.