Creamy Asparagus Mushroom Orzo
Perfect for a hot dinner side dish or a cold potluck picnic item, this Creamy Asparagus Mushroom Orzo is easy to make and a great compliment to any meal.
Servings: 6 servings
- 1 cup orzo pasta
- 1 cup asparagus about half of a pound fresh asparagus, chopped
- 2 cups mushrooms about 8 ounces mushrooms, chopped
- 1 small onion diced
- 2 tablespoons butter
- 1/4 cup dry white wine
- 4 ounces goat cheese
- 1/2 cup fresh herbs basil, chives, thyme, etc.
- half a lemon
- salt and pepper
Cook orzo in boiling salted water a couple minutes less than the package directions so that you end up with slightly al dente pasta. Drain and set aside.
Melt butter over medium high heat in stockpot. Saute asparagus, mushrooms, and onion in butter until slightly brown and fragrant, about 10 minutes.s in butter. Deglaze the pan with wine, scraping any bits off the bottom. Remove from heat and toss cooked orzo with goat cheese, fresh herbs, and the squeeze of lemon.
Season with salt and pepper, as desired.
Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 110mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 2mg