Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth (or chicken broth)
- 1 cup mushrooms (cremini or button, sliced)
- 2 tablespoons olive oil
- 2 cloves fresh garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1/2 cup Parmesan cheese (freshly grated)
- Salt and pepper to taste
Instructions
- Sauté the mushrooms: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and a pinch of salt. Cook until golden brown, about 5–7 minutes.
- Add garlic: Toss in minced garlic and sauté for 1 minute until fragrant.
- Cook the orzo: Pour in vegetable broth, bring to a gentle boil. Add orzo, stirring occasionally. Reduce heat and let simmer until al dente, about 9–11 minutes.
- Stir in herbs and cheese: Remove from heat, stir in chopped herbs and Parmesan until creamy. Adjust seasoning as needed.
- Plate and serve: Serve warm in bowls with extra Parmesan and a drizzle of olive oil if desired.
Notes
Customize with leftover veggies or proteins. For a lighter version, omit cheese or swap for nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian