Oooooooooohhh my gosh, this is an amazingly delicious recipe. I have read many many raves about orzo on the cooking message board I frequent, but this is the first time I have gotten around to trying it. This recipe was posted by one of the girls on the cooking board, and I am really glad this was the first orzo I tried. I don’t have much to say about it except MAKE IT! The original recipe called for Swiss cheese, but I’m not a fan of Swiss so I decided to try the Six Cheese Italian blend of shredded cheese and it was perfect. I think this would be great with most cheeses, so just choose whatever suits your fancy.
Sautéed Mushroom Orzo with Cheese
2 cups uncooked Orzo pasta
3 Tbs. cold butter
2 cups Italian Six Cheese blend shredded cheese (or cheese of choice)
5-6 tsp. minced garlic
1/2 tsp salt
1/2 tsp pepper
1 cup sliced mushrooms, chopped
1 Tbs. butter or olive oil
Cook Orzo according to package directions.
In the food processor combine cheese, 3 tbs. cold butter, garlic, salt and pepper. Process until smooth.
In a large skillet over medium-high heat, melt remaining butter or olive oil and sauté mushrooms until tender.
Drain pasta, add to mushrooms and stir. Gently stir in the cheese mixture. Stir until cheese has melted. Serve.