Rosemary Mushroom Orzo

Name: Rosemary Mushroom Orzo
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups dry Orzo or small, solid pasta, cooked al dente'; 2 tsp olive oil; 1 Tblsp butter; 1 cup sliced white mushrooms; 2 1/2 tsp Rosemary, chopped; 1/2 cup red onion, chopped; 1 1/2 tsp chopped garlic; 1 tsp salt; 2 tsp lemon pepper; 1/4 cup heavy cream

k.william103 @cook_3468243

This rich, creamy dish is made with Orzo pasta, a rice shaped pasta that takes a little less time than most pastas. Always use fresh rosemary for this recipe, died is to prickly and over-flavored. Note that this in fact similar to a risotto, so if using rice, ensure the rice is fully cooked before proceeding

k.william103 @cook_3468243

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Ingredients

2 servings

2 cupsdry Orzo or small, solid pasta, cooked al dente'
2 tspolive oil
1 Tblspbutter
1 cupsliced white mushrooms
2 1/2 tspRosemary, chopped
1/2 cupred onion, chopped
1 1/2 tspchopped garlic
1 tspsalt
2 tsplemon pepper
1/4 cupheavy cream

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Steps

1

Set aside your pasta and prepare a large saute skillet with butter and then olive oil over medium-low heat
2

Once the pan is ready, add the mushrooms and red onion, saute until tender
3

Next, add the rosemary and garlic, lemon pepper, and salt and saute an additional 2 minutes
4

Once combined add the pasta and cook another 2 minutes
5

Now lower the heat.
Add heavy cream
6

Stir to combine and return the heat to medium-high and bring to a boil, about 5 minutes
7

Lower heat again and simmer about 3 minutes until cream is reduced and absorbed by pasta
8

Pour into bowls, garnish with grated parmesan, sliced mushroom, and a tiny sprig of rosemary to serve