Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme leaves
  • 1.5 cups dried orzo pasta
  • 3 cups vegetable broth, low sodium
  • 0.5 cup dry white wine
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter, chilled
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil and 2 tbsp of butter over medium-high heat in a wide sauté pan.
  2. Add sliced mushrooms in a single layer and sear without stirring for 3-4 minutes until deep mahogany-colored.
  3. Stir in the diced onion and cook until translucent, approximately 3 minutes.
  4. Add minced garlic and thyme, stirring for 60 seconds until fragrant.
  5. Push the mushroom mixture to the edges of the pan and add the dry orzo to the center.
  6. Stir the orzo constantly for 2 minutes until the edges are golden and it smells nutty.
  7. Pour in the white wine to deglaze the pan, scraping up all the brown bits from the bottom.
  8. Stir in the vegetable broth, salt, and pepper, then simmer until the orzo is tender and the liquid is mostly absorbed.
  9. Remove from heat and stir in the Parmesan cheese, chilled butter, and lemon juice until creamy.
  10. Garnish with chopped fresh parsley before serving.