The Olive Bin

Tuscan Herb Orzo

Heat both oils in a large saucepan. Add onions and mushrooms and sauté for a few minutes. Add orzo and stir to coat, about 2 minutes. Add the stock, bring to boil. Reduce heat and cover, stirring occasionally. Cook until liquid is mostly absorbed and the orzo is tender. Stir in Parmesan cheese, cream, and salt and pepper (optional). Sprinkle with additional cheese when serving
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Ingredients

1 T of The Olive Bin's Butter Infused Olive Oil

3 T of The Olive Bin's Tuscan Herb Olive Oil

1onion, finely chopped

2 C thinly sliced mushrooms (more if you like)

1 1/4 C Orzo pasta (use tri-color or rainbow for visual appeal)

2 1/2 C stock

1/2 C Parmesan cheese

1/2 C cream

salt and pepper to taste

Directions

  1. Heat both oils in a large saucepan. Add onions and mushrooms and sauté for a few minutes.
  2. Add orzo and stir to coat, about 2 minutes.
  3. Add the stock, bring to boil. Reduce heat and cover, stirring occasionally.
  4. Cook until liquid is mostly absorbed and the orzo is tender.
  5. Stir in Parmesan cheese, cream, and salt and pepper (optional). Sprinkle with additional cheese when serving

Associated Products

Olive Oil
Olive Oil
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Butter Olive Oil
Butter Olive Oil
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Tuscan Herb Olive Oil
Tuscan Herb Olive Oil
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