- 2 tablespoons olive oil
- 1 (8 ounce) package sliced cremini mushrooms
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 cups orzo
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 cup freshly grated Pecorino-Romano cheese, or to taste
- 1/4 cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 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.
- 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.
- 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.
07/30/2019
recipepes.com
mushroom and pea orzotto, recipe
PT15M
PT1H
5
455 calories
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