Mushroom and Parmesan Orzo
Ready In: 35 mins
Serves: 6
Ingredients
- 2 cups orzo pasta (tiny rice shaped pasta)
- 1⁄3 cup butter (can use more butter)
- 1 large onion, chopped
- 1 tablespoon chopped fresh garlic (or to taste)
- 5 cups chicken broth (can use turkey broth or to make this vegetarian, use vegetable broth)
- 2 cups canned sliced mushrooms, drained (I just use one or two whole cans of drained sliced mushrooms)
- 2 teaspoons lemon juice
- salt and pepper
- 1 cup fresh grated parmesan cheese (can use more if desired)
Directions
- In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
- Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
- Slowly add in the broth, lemon juice and mushrooms; stir to combine.
- Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
- Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
- Transfer to a large bowl and serve immediately.
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