Brown Butter Mushroom Orzo

Instructions

1. 1

   Finely chop the shallots and mince the garlic. Slice the mushrooms.

2. 2

   Melt 1/4 cup of unsalted butter in a large skillet or pot over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and tender, about 5-7 minutes. Remove mushrooms from the skillet and set aside.

   5 min

3. 3

   Add the remaining 1/4 cup unsalted butter to the same skillet. Cook over medium heat, swirling the pan occasionally, until the butter turns a golden brown and smells nutty, about 3-5 minutes. Watch carefully to prevent burning.

   3 min

4. 4

   Add the chopped shallots to the brown butter and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.

   2 min

5. 5

   Stir in the orzo and toast for about 1-2 minutes until lightly golden.

   1 min

6. 6

   Pour in the vegetable broth, add salt and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.

   10 min

7. 7

   Stir in the cooked mushrooms, grated Parmesan cheese, and chopped fresh parsley.

8. 8

   Serve immediately, garnished with extra parsley if desired.

Perfect With