Creamy Orzo with Caramelized Mushrooms and Feta
Ingredients
- 12 ouncesorzo pasta
- 1 poundmushrooms
- 1yellow onion
- 3 clovesgarlic
- 3 tablespoonsolive oil
- 1½ cupsvegetable or chicken broth
- ½ cupheavy cream
- ¾ cupfeta cheese
- 1 tablespoonfresh thyme
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Slice 1 pound mushrooms into 1/4-inch pieces.
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Crumble 3/4 cup feta cheese into bite-sized pieces.
Method
- 01
Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente, then drain and set aside.
- 02
While the orzo cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and let them sit undisturbed for 3 to 4 minutes until golden. Stir and cook another 3 to 4 minutes until deeply browned. Transfer to a plate.
- 03
Reduce heat to medium. Add the diced onion to the same skillet and cook for 5 to 6 minutes, stirring occasionally, until soft and starting to caramelize.
- 04
Add minced garlic and fresh thyme, stirring constantly for about 30 seconds until fragrant.
- 05
Pour in 1 1/2 cups broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
- 06
Stir in 1/2 cup heavy cream and the cooked orzo. Return the mushrooms to the skillet and stir to combine. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
- 07
Remove from heat and stir in 3/4 cup crumbled feta. Squeeze in juice from 1 lemon. Season to taste with salt and pepper, then serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes when cooking the onions. A touch of Dijon mustard (1/2 teaspoon) adds pleasant tanginess that plays well with feta. Fresh dill scattered on top brightens the dish.
For extra heartiness, stir in a handful of fresh spinach or kale in the last minute of cooking. The recipe also works with cream cheese or ricotta if feta is unavailable.