Creamy Parmesan Mushroom Orzo Delicious and Simple Dish

Ingredients

• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 2 cups heavy cream
• to taste Salt and pepper
• for garnish Fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a simmer. Add the orzo and cook according to package instructions until al dente, usually around 7-9 minutes. Stir occasionally, then drain any excess liquid and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes.
5. Sprinkle in the dried thyme, salt, and pepper, stirring to combine.
6. Lower the heat and add the heavy cream to the skillet, allowing it to warm and slightly thicken, about 2-3 minutes.
7. Gradually mix in the grated Parmesan cheese until melted and creamy.
8. Fold in the cooked orzo, ensuring it is well coated with the creamy mushroom sauce. Adjust seasoning if needed.
9. Remove from heat and garnish with chopped fresh parsley before serving.