Mushroom and Pea Orzotto
Description
A different take on risotto that uses orzo in place of arborio rice, plus cremini mushrooms, garlic, thyme, and white wine.
Ingredients
•
2 tablespoons olive oil
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1 (8 ounce) package sliced cremini mushrooms
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1 onion, diced
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3 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1 1/2 cups orzo
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1/2 cup dry white wine
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3 cups low-sodium chicken broth
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1 cup frozen peas
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1/2 cup freshly grated Pecorino-Romano cheese, or to taste
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1/4 cup heavy whipping cream
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salt and freshly ground black pepper to taste
Directions
1
Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
2
Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
3
Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.