Veggie Orzo Risotto

Instead of having vegetables or pasta as a side dish, now you can have them together in this tasty recipe. VIDEO https://www.youtube.com/watch?v=hgLAc6jmk7Q

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon butter
• 1  cup  white onion, finely chopped
• 3  cups button mushrooms, washed and sliced
• 1⁄2 teaspoon sea salt, ground
• 1⁄2 teaspoon black pepper (or to taste)
• 1  cup orzo pasta
• 2 3⁄4 cups low sodium chicken broth
• 2  cups  frozen peas
• 1  tablespoon lemon juice
• 1  teaspoon  herbes de provence
• 1⁄4 teaspoon cayenne pepper (or to taste)
• 1⁄3 cup parmesan cheese, grated

Directions

1. In a deep skillet over medium heat, add oil and butter. When hot and melted, add onions and sauté for 2 minutes. Add mushrooms and season generously with salt and freshly ground black pepper; cook for 2 minutes. Add orzo, stir until well coated and cook for 3 minutes, stirring occasionally. Pour in broth and bring to a boil. Add peas, stir and reduce heat to medium-low; simmer gently for 10 minutes.
2. Pour in lemon juice and season with Herbes de Provence and cayenne pepper; cook for 5 minutes. About 2 minutes later, stir in parmesan cheese; continue cooking for the remaining time. Serve 4.