Name: Mushroom and Pea Orzotto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Sliced cremini mushrooms - 1 (8 ounce) package; Onion, diced - 1; Garlic, minced - 3 cloves; Dried oregano - ½ teaspoon; Dried thyme - ½ teaspoon; Orzo - 1 ½ cups; Dry white wine - ½ cup; Low-sodium chicken broth - 3 cups; Frozen peas - 1 cup; Freshly grated Pecorino-Romano cheese, or to taste - ½ cup; Heavy whipping cream - ¼ cup; Salt and freshly ground black pepper to taste - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom and Pea Orzotto

1. Olive oil - 2 tablespoons

2. Sliced cremini mushrooms - 1 (8 ounce) package

3. Onion, diced - 1

4. Garlic, minced - 3 cloves

5. Dried oregano - ½ teaspoon

6. Dried thyme - ½ teaspoon

7. Orzo - 1 ½ cups

8. Dry white wine - ½ cup

9. Low-sodium chicken broth - 3 cups

10. Frozen peas - 1 cup

11. Freshly grated Pecorino-Romano cheese, or to taste - ½ cup

12. Heavy whipping cream - ¼ cup

13. Salt and freshly ground black pepper to taste - ¼ cup

How to cook deliciously - Mushroom and Pea Orzotto

1. Stage

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. Stage

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. Stage

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.