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Orzo Risotto




Source of Recipe


unknown


List of Ingredients





16 ozs orzo
salt
1 Tbsp olive oil
1 medium onion, chopped
8 ozs mushrooms
1/4 cup dry white wine
2 Tbsps cornstarch
2 1/2 cups milk
1/3 cup parmesan cheese
3 Tbsps parsley
1 Tbsp butter





Recipe



In 5 qt. saucepan, prepare orzo in boiling salted water as label directs; drain orzo.

Meanwhile, in nonstick 12" skillet, heat olive oil over medium heat until hot. Add onion and cook 5 mins. Increase heat to med-high. Add both kinds of mushrooms and 1/4 tsp salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.

In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5 qt. saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low; simmer 1 minute. Stir in orzo, mushroom mixture, parmesan cheese, parlsey, butter and 1/4 tsp salt. Heat through. Serve "risotto" immediately while still creamy.