Mushroom and Pea Orzotto

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 557 Calories

Ingredients

• ¼ cup heavy whipping cream
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• 1 onion, diced
• ½ teaspoon dried oregano
• salt and freshly ground black pepper to taste
• ½ cup dry white wine
• 3 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 (8 ounce) package sliced cremini mushrooms
• 1 ½ cups orzo
• ½ cup freshly grated Pecorino-Romano cheese, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.