# Ingredients:
→ Pasta & Grains
01 - 1 1/2 cups orzo pasta
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 oz cremini or button mushrooms, sliced
06 - 1/2 cup frozen peas (optional)
→ Liquids
07 - 4 cups warm vegetable broth
08 - 1/4 cup dry white wine (optional)
→ Dairy
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook for 3 minutes until translucent.
02 - Add minced garlic and sliced mushrooms to the pan. Sauté for 5 to 6 minutes until mushrooms soften and develop a light brown color.
03 - Incorporate the orzo into the pan and cook for 1 minute while stirring, allowing it to lightly toast.
04 - Pour in the white wine, if using, and cook until nearly all the liquid is absorbed.
05 - Add about 1 cup of the warm vegetable broth, stirring frequently. Once absorbed, continue adding broth in 1/2-cup increments, stirring and allowing absorption between additions.
06 - After approximately 10 minutes, stir in the frozen peas if using, then continue to add broth and stir until the orzo is tender yet firm to the bite and the mixture is creamy, about 18 to 20 minutes total.
07 - Remove from heat and stir in the unsalted butter and freshly grated Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
08 - Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley if desired.
