Mushroom Orzo Risotto With Pine Nuts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 2 garlic cloves, chopped
• 1/2 medium onion, chopped
• 1 lb mushroom, chopped in big chunks (mixed)
• 3 tablespoons pine nuts
• 1 cup orzo pasta
• 2 cups low sodium chicken broth
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground thyme
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon kosher salt
• ground pepper

Recipe

• 1 heat garlic and olive oil in a medium saucepan.
• 2 when garlic "speaks", add the onion and saute until translucent.
• 3 add the mushrooms, sprinkle with salt and pepper.
• 4 cook mushrooms until brown and all the liquid has evaporated.
• 5 in the mean time, toast orzo in a separate pan over medium heat, until light golden.
• 6 when mushrooms are cooked, add sage, thyme, and chicken broth and bring to a boil.
• 7 add orzo, reduce heat to med-low.
• 8 cook until broth is absorbed (about 15 minutes) and orzo is al dente, stirring occasionally.
• 9 add pine nuts, parmesan cheese, and parsley. heat through until parmesan is melted and absorbed into the orzo.
• 10 season to taste with additional salt and pepper, if necessary.
• 11 serve immediately, with additional parmesan cheese, if desired.