Orzo with mushrooms

1 onion 2 cloves garlic 2 sprigs of thyme 200 gr mushrooms 3 tbsp olive oil 2 tbsp butter 250 gr medium-sized orzo pasta (Alphamega brand) 100 gr white wine 300 gr chicken broth 200 ml milk cream 1 tbsp parsley, finely chopped 50 gr Grana Padano grated Salt / Pepper

Finely chop the onion, garlic, and mushrooms.

In a pan, heat the olive oil and add the onion, garlic, thyme, salt, and pepper. Sauté until golden, then add the mushrooms.

Once the mushrooms are cooked, add the orzo and sauté for a few minutes to lightly toast it with the other ingredients. Deglaze with the white wine.

Add the chicken broth and heavy cream, stirring constantly to prevent the orzo from sticking.

When ready, turn off the heat and add the grated cheese, butter, and chopped parsley. Taste and adjust salt and pepper as needed.

Serve with extra Grana Padano and, optionally, a sprinkle of lime zest.

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Orzo with mushrooms

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