Orzo 'risotto' With Mushrooms

Recipe by sloe cooker
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
  • Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
  • Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
  • In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
  • Serve "risotto" immediately while still creamy.
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