Recipe

Instructions

1. In a large skillet over medium heat, add 2 tbsp butter and chopped onion. Cook until slightly browned, then add sliced portobello mushrooms. Cook for an additional 2 minutes to get a nice sear.
2. Add garlic and continue to cook everything together for another 3 minutes or until the onions, mushrooms, and garlic are cooked.
3. Add 1 cup of heavy cream. Stir everything together and place lid on your pot. Let simmer for about 2 minutes.
4. Add 1 cup of parmesan cheese, salt, and pepper to the sauce.
5. In a large pot, add 3 cups of broth. Bring to a rolling boil, then add 1.5 cups of orzo and cook according to package instructions (about 5 minutes).
6. Strain any excess liquid once the orzo is finished cooking.
7. Add the cooked orzo to your sauce. Stir everything together and let simmer for about a minute.
8. Top with extra cheese if desired and serve.