Mushroom Orzo with Lemon & Parmesan

– 1 tablespoon extra-virgin olive oil – 1 ½ cups sliced cremini mushroom – 2 tablespoons unsalted butter, divided – 1 medium shallot, finely chopped – 3 cloves garlic, minced – 1 ½ cups whole-wheat orzo – ¼ cup dry white wine – 4 cups unsalted vegetable broth


– 1 tablespoon finely chopped fresh thyme, plus more for garnish – ¼ teaspoon salt – ⅛ teaspoon ground white pepper – ½ cup grated Parmesan cheese, plus more for garnish – ¼ cup heavy cream – ½ teaspoon grated lemon zest, plus more for garnish – 1 tablespoon lemon juice

Heat oil in a large high-sided skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer the mushrooms to a plate.


Reduce heat to medium and melt 1 tablespoon butter in the pan. Add shallot; cook, stirring often, until transparent, about 2 minutes.  

Add garlic; cook, stirring constantly, until aromatic and light golden, about 1 minute. 

Add orzo; cook, stirring occasionally, until lightly toasted, about 2 minutes. Add wine and cook, scraping brown bits from the bottom of the pan, until the liquid is absorbed, about 1 minute. 

Stir in broth, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring often, until the orzo is al dente and the liquid is thickened, about 10 minutes.

Add Parmesan, cream, lemon zest, lemon juice, the mushrooms and the remaining 1 tablespoon butter; cook, stirring, until the cheese melts and the mixture is creamy, 1 to 2 minutes.  

Let stand for 5 minutes. Divide among 4 bowls; garnish with additional thyme, Parmesan and/or lemon zest, if desired. 

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