Parmesan Mushroom Orzo (Printable Version)

Earthy mushrooms and melted Parmesan combine with orzo for a creamy and satisfying dish.

# Everything You’ll Need:

→ Pasta

01 - 16 oz dry orzo pasta

→ Vegetables

02 - 16 oz baby bella mushrooms, sliced
03 - 2 medium shallots, thinly sliced

→ Dairy

04 - 1 1/4 cups freshly grated Parmesan cheese

→ Oils & Seasonings

05 - 2 tablespoons olive oil
06 - Salt and black pepper, to taste
07 - Optional: 1 to 2 teaspoons truffle oil

# Steps to Cook:

01 - Boil the orzo in salted water according to the package instructions until al dente. Drain and return to the pot while still hot.
02 - Add freshly grated Parmesan cheese to the warm orzo and stir until the cheese melts and coats the pasta evenly.
03 - Slice the shallots and mushrooms while the orzo cooks.
04 - Heat olive oil in a large pan over medium heat and sauté the shallots until softened and translucent, about 3 to 4 minutes.
05 - Add the sliced mushrooms to the pan, season with salt and pepper, and cook until tender and browned, approximately 5 to 7 minutes.
06 - Mix the sautéed mushroom and shallot mixture into the cheesy orzo. Adjust seasoning to taste and stir in truffle oil if desired.

# Extra Suggestions:

01 - Ensure the orzo is drained thoroughly to avoid a watery final dish.

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