Ingredients
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4 tablespoons unsalted butter
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1 small onion, finely chopped
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1 cup sliced mushrooms
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1 1/2 cups orzo pasta
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1 cup sliced baby carrots
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32 ounces chicken broth or 32 ounces vegetable broth
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1 cup grated parmesan cheese (plus more for table)
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chopped parsley
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salt
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fresh ground black pepper
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1/2 cup green peas
Instructions
- Melt butter in a large heavy saucepan.
- Sauté onions and mushrooms until tender but not browned.
- Add orzo and stir to coat.
- Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
- Remove from heat, stir in Parmesan and cover.
- Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.