Ingredients
- Orzo pasta: 1 cup
- Mushrooms (sliced): 8 ounces
- Vegetable broth: 4 cups
- Onion (chopped): 1/2 medium
- Garlic (minced): 2 cloves
- Heavy cream: 1/2 cup
- Parmesan cheese (grated): 1/4 cup
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
- Step 3: Stir in the orzo pasta and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed.
- Step 4: Remove the pot from the heat and stir in the heavy cream and Parmesan cheese until well combined and the sauce is creamy.
- Step 5: Season with salt and pepper to taste. Let stand for a few minutes to thicken before serving. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water to loosen the orzo and restore creaminess.
- Garnish with fresh parsley and a sprinkle of extra Parmesan for an elegant touch.
- For a richer flavor, sauté the mushrooms until nicely browned before adding the orzo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American