Summer Orzo with Peas and Mushrooms
Author: Hip Foodie Mom, adapted from Giada's recipe
- 3- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter
- 1 onion chopped
- 8 ounces mushrooms sliced
- 1 cup frozen peas thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- Freshly grated Parmesan cheese
- Chopped Green onion to sprinkle on top optional
Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7-8 minutes. Remove from heat. Set aside.
Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 2-3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 4-5 minutes. Season with salt and pepper.
Add the peas and the orzo mixture to the skillet. Mix well and cook for another 3-4 minutes. Season with salt and pepper.
Serve and top with freshly grated parmesan cheese.