# What You’ll Need:
→ Pasta & Grains
01 - 1 cup orzo pasta, uncooked
→ Vegetables
02 - 12 ounces cremini or white mushrooms, sliced
→ Dairy
03 - 1 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
→ Pantry
05 - 2 tablespoons olive oil
06 - Salt and freshly ground black pepper, to taste
07 - 2 cups vegetable broth
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5 to 7 minutes until golden brown and tender.
02 - Stir in the uncooked orzo and toast for 1 minute, stirring frequently.
03 - Pour in the vegetable broth. Bring to a simmer, lower heat to medium-low, and cook uncovered for 8 to 10 minutes, stirring regularly, until orzo is just tender and most liquid is absorbed.
04 - Stir in the heavy cream and Parmesan cheese. Cook, stirring, for 2 to 3 minutes until the sauce is creamy and orzo is fully cooked. Season with salt and black pepper to taste.
05 - Remove skillet from heat and let stand 2 to 3 minutes before serving to allow the sauce to thicken.
