Creamy Stovetop Mushroom Orzo

Ingredients

• 2 Tablespoons olive oil
• 1/2 small yellow onion, diced
• 4 oz. baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano 
• 1 cup orzo pasta
• 1 1/2 cups chicken stock (more as needed)
• 1/2 cup half and half
• 1/2 cup parmesan cheese, grated
• 1/2 cup petite frozen peas 

Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds. 

Add in the orzo pasta, chicken stock, half and half, and stir to combine. 

Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. (You don't want the mixture to boil rapidly as it will scorch the dairy). If the pasta is not fully cooked and the mixture is low on liquid, add a little more chicken stock to help cook the pasta. 

Once cooked, remove pan from the heat and stir in parmesan cheese, frozen peas and salt & pepper to taste. 

Enjoy!

*Great add ins: baked chicken breasts or garlic shrimp. Recipe can also be doubled to feed a crowd or if serving as an entree.