Mushroom and Pea Orzotto Popular Recipes

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Mushroom and Pea Orzotto

"A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired."

Ingredients :

• 2 tablespoons olive oil
• 1 (8 ounce) package sliced cremini mushrooms
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 cups orzo
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 cup frozen peas
• 1/2 cup freshly grated Pecorino-Romano cheese, or to taste
• 1/4 cup heavy whipping cream
• salt and freshly ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

• Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
• Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
• Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Notes :

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