Categories: Pasta, Side Dish

Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 cup sliced mushrooms
• 1 1/2 cups orzo pasta
• 1 cup sliced baby carrot
• 1/2 cup green peas
• 32 ounces chicken broth or 32 ounces vegetable broth
• 1 cup grated parmesan cheese (plus more for table)
• chopped parsley
• salt
• fresh ground black pepper

Directions

1. Melt butter in a large heavy saucepan.

2. Sauté onions and mushrooms until tender but not browned.

3. Add orzo and stir to coat.

4. Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.

5. Remove from heat, stir in Parmesan and cover.

6. Let rest 5-8 minutes. Sprinkle with parsley and season with salt and peppe

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