Orzo with Mushrooms, Peas, and Parmesan
Whenever it’s cold outside, I start craving comfort food. Since it was raining, I slow-roasted a lemon and basil chicken, roasted asparagus, and crusty bread for dinner, so I made this orzo with mushrooms, peas, and parmesan recipe as a side dish. The mushrooms, shallots, and peas gave a wonderful flavor and texture to the pasta, while the Parmesan made it creamy and salty. We all loved this easy side dish recipe and thought it paired nicely with the rest of the meal.
Orzo with Mushrooms, Peas, and Parmesan
Ingredients:
- 1 tbsp butter or olive oil
- 1 small shallot, chopped finely
- 7-8 white button mushrooms, sliced
- 1 clove of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
- ½ cup frozen peas, thawed
- ¼ cup of Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 cup of orzo, reserving ¼ cup of the cooking water
How to Make Orzo with Mushrooms, Peas, and Parmesan:
Heat the butter or olive oil in a large skillet over medium heat. Once hot, add the shallot and mushrooms, and cook, stirring often, until golden brown, about 4-5 minutes.
Add the garlic and stir frequently for 30 seconds. Remove from heat, season with sea salt and freshly cracked black pepper to taste, then set aside.
Meanwhile, cook the orzo pasta in a large saucepan of well-salted boiling water, according to the package instructions.
Drain, reserving ¼ cup of the cooking liquid, and return the drained orzo to the large saucepan.
Add the peas, mushroom mixture, Parmesan, parsley, sea salt, and freshly cracked pepper to taste, along with a bit of the reserved pasta water, as needed; mix thoroughly. Enjoy.
Equipment
- Large Saucpan
Ingredients
- 1 tbsp butter or olive oil
- 1 small shallot chopped finely
- 7-8 white button mushrooms sliced
- 1 clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
- ½ cup frozen peas thawed
- ¼ cup of Parmesan cheese grated
- 2 tbsp fresh parsley chopped
- 1 cup of orzo reserving ¼ cup of the cooking water
Instructions
- Heat the butter or olive oil in a large skillet over medium heat. Once hot, add the shallot and mushrooms, and cook, stirring often, until golden brown, about 4-5 minutes.
- Add the garlic and stir frequently for 30 seconds. Remove from heat, season with sea salt and freshly cracked black pepper to taste, then set aside.
- Meanwhile, cook the orzo pasta in a large saucepan of well-salted boiling water, according to the package instructions.
- Drain, reserving ¼ cup of the cooking liquid, and return the drained orzo to the large saucepan.
- Add the peas, mushroom mixture, Parmesan, parsley, sea salt, and freshly cracked pepper to taste, along with a bit of the reserved pasta water, as needed; mix thoroughly. Enjoy.
