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Orzo with Mushrooms, Peas, and Parmesan
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Orzo with Mushrooms, Peas, and Parmesan

Course Sides
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • 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.