Hopefully this post isn't too late since it is now feeling like summer instead of spring, but I found this recipe on the Whole Foods app on my phone and it was delightful. I added a little bit of chicken because Jared could've "eaten a horse" that night.
Risotto-Style Orzo with Spring Vegetables
Serves 4 to 6
Try this quick and easy risotto-style dish made with orzo pasta. No constant stirring necessary! Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
4 tablespoons (1/2 stick) unsalted butter*
1 small yellow onion, finely chopped
1 cup sliced mushrooms
1 1/2 cups uncooked orzo pasta*
1 cup sliced carrots
1/2 cup fresh or frozen peas*
4 cups chicken or vegetable broth*
1 cup grated Parmesan cheese
Chopped parsley
Salt and pepper to taste
Directions
Melt butter in a large heavy saucepan. Add onions and mushrooms and cook until tender but not browned. Add orzo and stir to coat. Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes. Remove from heat, stir in Parmesan and cover. Let rest 5 to 8 minutes. Sprinkle with parsley and season with salt and pepper.
(Go here to see the recipe. The recipe and photo are from wholefoodsmarket.com.)
