Orzo with Garlicky Mushrooms, Parmesan, and Basil
Servings 4
Equipment
- Large saucepan
Ingredients
- 1 tbsp olive oil divided
- 1½ tbsp butter divided
- 2 cups cremini mushrooms quartered
- ¼ cup sweet yellow onion finely diced
- 3 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- ¾ cup orzo
- 1½ cups chicken broth *Use vegetable broth for vegetarian version
- ¼ cup parmesan cheese finely grated
- 2 tbsp fresh basil chopped finely
Instructions
- Heat 2 teaspoons of butter and 2 teaspoons of olive oil in a large saucepan over medium heat. Add the mushrooms and finely diced onion to the pan; cook, stirring occasionally, for 4-5 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper to taste. Pour the mushrooms into a bowl; cover with tin foil.
- Add the remaining oil to the large saucepan; add the orzo and cook, stirring occasionally, for a few minutes.
- Add the chicken broth and cover. Reduce the heat and simmer until the orzo is tender and the liquid is absorbed, about 15–20 minutes.
- Add the mushroom mixture to the orzo with its juices, the parmesan cheese, the last tablespoon of butter, and fresh basil. Mix until well combined; taste and re-season with sea salt and freshly cracked pepper, if needed.
- Serve immediately. Enjoy.