Creamy Mushroom Orzo

 

3 tablespoon butter, divided

1 ½ cups orzo

3 cups chicken broth

½ yellow onion

8 ounces baby bella mushrooms, sliced

3 cloves garlic, minced

1 cup heavy whipping cream

1 cup parmesan

¼ teaspoon salt

⅛ teaspoon black pepper

1 tablespoon parsley, chopped


In a medium skillet over medium, low heat, melt 1 tablespoon of butter.  Add the orzo and stir to coat with the butter.  Cook for 4 minutes or until the orzo is golden brown.


Pour in the chicken broth and bring to a low boil.  Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes or until pasta has absorbed the liquid.


While orzo is cooking, melt the remaining butter in a separate large skillet over medium heat. Once the butter has melted, add diced onion and mushrooms  Cook, stirring occasionally, until the onions and the mushrooms have softened. This will take 5-6 minutes.  Add garlic and cook for 1 more minute.


Add heavy cream, parmesan, salt and pepper to the mushroom mixture.  Stir well to combine.


Add in cooked orzo and stir.  Sprinkle with parsley and serve


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