# What You'll Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 ounces mixed mushrooms, sliced (such as cremini, button, or shiitake)
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 2 tablespoons chopped fresh parsley, plus additional for garnish
→ Grains & Dairy
07 - 1 1/4 cups orzo pasta
08 - 3 cups vegetable broth, warmed
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Seasonings
11 - 1/2 teaspoon salt or to taste
12 - 1/4 teaspoon black pepper
13 - Pinch of crushed red pepper flakes (optional)
# Steps to Follow:
01 - In a large skillet over medium heat, heat olive oil. Add chopped onion and sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until aromatic.
03 - Add sliced mushrooms and thyme. Sauté for 5 to 7 minutes until mushrooms release their moisture and begin to brown.
04 - Stir in orzo pasta and toast lightly for 1 to 2 minutes.
05 - Pour in warmed vegetable broth, stir, and bring to a gentle simmer.
06 - Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 10 to 12 minutes, or until the orzo is tender and most of the liquid is absorbed.
07 - Lower heat and stir in heavy cream and grated Parmesan. Cook for 2 to 3 minutes until the mixture is creamy.
08 - Season with salt, black pepper, and red pepper flakes if desired. Stir in chopped parsley. Serve hot, garnished with extra Parmesan and parsley as preferred.
