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Mushroom and Pea Orzotto
Mushroom and Pea Orzotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy mushroom orzo risotto with garlic, thyme, and white wine for a delicious twist on a classic dish.
Ingredients:
  • 2 tablespoons olive oil
  • 1 (8 ounce) package sliced cremini mushrooms
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 1.5 cups orzo
  • 0.5 cup dry white wine
  • 3 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 0.5 cup freshly grated Pecorino-Romano cheese, or to taste
  • 0.25 cup heavy whipping cream
  • salt and freshly ground black pepper to taste
Instructions:
  • In a large pot over medium heat, warm up some olive oil. Saute mushrooms and onion until lightly browned, around 10 to 15 minutes. Stir in garlic, oregano, and thyme for about 1 minute. Add orzo and cook until lightly toasted, stirring frequently for 1 to 2 minutes. Pour in the wine and let it reduce for 1 to 2 minutes.
  • Gradually pour the chicken broth into the pot and bring to a gentle simmer. Cover, reduce heat to low, and cook for 10 to 12 minutes until the orzo is tender, stirring occasionally.
  • Uncover the pot and gently fold in frozen peas, allowing them to warm through for about 1 minute. Take the pot off the heat, then mix in the Pecorino-Romano cheese and cream until well blended. Season with salt and black pepper to your liking.

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