1. Melt butter in a large heavy saucepan. 2. Sauté onions and mushrooms until tender but not browned. 3. Add orzo and stir to coat. 4. Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes. 5. Remove from heat, stir in Parmesan and cover. 6. Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
