Description
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
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 ½ cups orzo
- ½ cup dry white wine
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- ½ cup freshly grated Pecorino-Romano cheese, or to taste
- ¼ cup heavy whipping cream
- salt and freshly ground black pepper to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4