Ingredients
- 1 1/2 cups orzo
- 3 cups beef broth
- 3 large portobella mushroom caps or baby portabella slices
- 1 large Sweet Onion large chopped
- 1 tbls minced garlic
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 tbls butter
Servings:
Instructions
Sauce
- In a large skillet over medium heat, add in the butter and your chopped onion. Cook until slightly browned.
- Add your mushrooms and cook for an additional 2 minutes.
- Add garlic and continue cooking for 3 minutes or until the mushrooms and garlic are cooked.
- Add the heavy cream. Stir together and cover your pot. Let simmer for about 2 minutes.
- Add in parmesan cheese.
Orzo
- In a large pot add the broth and bring to a rolling boil. Add in orzo and cook according to box. The liquid should be mostly absorbed.
- Add your cooked orzo to the sauce and let simmer for about a minute.