Pasta Risotto

From the latest "Sunset" comes another simple risotto using orzo pasta.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 3  tablespoons butter, divided use
• 12  ounces  sliced mushrooms
• 3⁄4 cup  chopped shallot (or onion)
• 2  cups  dried orzo pasta
• 3  cups chicken broth
• 1⁄2 cup dry sherry
• 1⁄3 cup  grated parmesan cheese
•  salt & pepper
•  chopped parsley (to garnish)
•  additional parmesan cheese (to garnish)

Directions

1. Melt 1 T. of butter in a 12" frying pan over high heat.
2. Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
3. Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
4. Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
5. If mixture becomes too thick before pasta is done, add a little more broth.
6. Stir in the parmesan cheese, the salt & pepper.
7. Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
8. Makes 3-4 main dish servings.