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

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.