Creamy Stovetop Mushroom Orzo

Creamy Stovetop Mushroom Orzo

from spendwithpennies.com
40 min

Ingredients

  • 2 tablespoons olive oil
  • 1/2 small yellow onion (diced)
  • 4 ounces baby bella mushrooms (sliced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dried oregano (minced)
  • 1 cup orzo pasta
  • 1 1/2 cups chicken stock (more as needed)
  • 1/2 cup half and half (or light cream)
  • 1/2 cup parmesan cheese (grated)
  • 1/2 cup petite peas (frozen)

Directions

  1. 1

    Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds.

  2. 2

    Add in the orzo pasta, chicken stock, half and half, and stir to combine.

  3. 3

    Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.

  4. 4

    If the pasta is not fully cooked and the mixture is low on liquid add a little more chicken stock to help cook the pasta.

  5. 5

    Once cooked, remove pan from the heat and stir in parmesan cheese, frozen peas and salt & pepper to taste.