Ingredients
- 1 cup dry orzo
- 2 ½ cups vegetable or chicken broth
- 1 cup sliced mushrooms (button, cremini, or shiitake)
- 2 tablespoons olive oil or butter
- 1 small diced onion
- 2 minced garlic cloves
- 1 cup diced vegetables (zucchini, bell peppers, spinach)
- Fresh herbs (parsley, basil, or thyme)
- Grated Parmesan cheese
- Salt and pepper to taste
- Squeeze of lemon juice
Instructions
- Begin by heating olive oil or butter in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until soft—about 3-5 minutes.
- Toss in sliced mushrooms and sauté until golden and tender.
- Add dry orzo to the skillet, stirring until slightly translucent.
- Gradually add vegetable or chicken broth and bring to a gentle boil, then reduce heat and simmer for 12-15 minutes.
- Once orzo is fully cooked, stir in diced vegetables and cook until they are tender.
- Remove from heat, season with salt and pepper, and stir in lemon juice, fresh herbs, and grated Parmesan before serving.
- Serve warm and enjoy with family and friends.
Notes
Feel free to substitute orzo with other small pasta shapes, and adjust vegetables according to the season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian