Orzo Risotto

 

Ingredients:

8 ounces button mushrooms, halved (3 cups) 1 large onion, cut into thin slices 1 tsp dried rosemary or oregano, crushed 1 Tbsp olive oil 2 (14-oz.) cans chicken broth 8 ounces orzo (1-1/3 cups) 2 cloves garlic, minced 1/4 cup crumbled feta cheese (optional)

Directions:

 In a saucepan bring broth to boiling; reduce heat. Cover; keep broth simmering. Coat a skillet with cooking spray. Heat over medium heat. Add orzo and garlic. Cook 2 to 3 minutes or until orzo is lightly browned, stirring frequently. Remove from heat.

Add 1/2 cup hot broth to orzo mixture. Return to heat. Cook, stirring frequently, over medium heat until liquid is absorbed. Continue adding broth to orzo mixture, 1/2 cup at a time, stirring frequently and cooking until liquid is absorbed before adding more. Cook and stir until orzo is tender and creamy (about 15 minutes).

Optional: Sprinkle each serving with feta cheese

 

Yields

4 servings