# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 tablespoon unsalted butter
03 - 1 small yellow onion, finely diced
04 - 3 garlic cloves, minced
05 - 14 ounces cremini or white mushrooms, sliced
06 - 2 tablespoons fresh parsley, chopped
→ Grains & Dairy
07 - 1 1/4 cups orzo pasta
08 - 4 cups vegetable broth
09 - 1/2 cup heavy cream
10 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasoning
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt, more to taste
13 - 1/4 teaspoon black pepper, more to taste
14 - Pinch red pepper flakes (optional)
# How to Make:
01 - Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant. Add sliced mushrooms and a pinch of salt. Sauté for 5 to 7 minutes until mushrooms are tender and golden, stirring occasionally.
03 - Sprinkle in thyme, then add the orzo pasta. Stir to coat with oil and aromatics, cooking for 1 minute.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a gentle simmer. Cook, stirring often and scraping the bottom, until the orzo is just tender and most of the liquid is absorbed, about 10 to 12 minutes.
05 - Stir in heavy cream and Parmesan cheese. Continue cooking for 2 to 3 minutes until the mixture is creamy and thickened. Adjust salt and pepper to taste.
06 - Remove the skillet from heat. Fold in the chopped parsley. Garnish with extra Parmesan and parsley before serving.
