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Summer Orzo with Peas and Mushrooms

Course: Main, Pasta
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.