Mushroom and Pea Orzo Risotto Recipe

By gilligan1963

Ingredients

• 3 tablespoons of olive oil
• 1 small onion, diced
• 1 cup diced white button mushrooms
• 1 cup of orzo
• 2 cups vegetable broth plus 1/2 cup more if needed
• 1 cup peas (I used fresh, but feel free to use frozen)
• sea salt and freshly ground pepper to taste

Preparation

Step 1

In a large sauce pan, over medium heat, heat the olive oil. Add the onion and sauté until translucent, but not brown. Add the mushrooms and sauté until caramelized. Add the orzo and stir to coat and lightly toast, about 2 minutes.

Add the broth and bring to a boil over high heat, then reduce heat and simmer, stirring every so often, until orzo is tender to bite and most of the liquid is absorbed, about 9-11 minutes. Stir in the peas, and allow to cook for a minute or two. Remove from the heat, season to taste with salt and pepper and enjoy hot!

Note: If mixture becomes too thick before the orzo is done, add a little more broth, a quarter cup at a time.