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
Ingredients
- 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
Instructions
- Cook 1 cup orzo pasta 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. Sauté 1 cup asparagus (chopped), 2 cups mushrooms (chopped), and 1 small onion (diced) in 2 tablespoons butter until slightly brown and fragrant, about 10 minutes in butter. Deglaze the pan with 1/4 cup dry white wine, scraping any bits off the bottom. Remove from heat and toss cooked orzo with 4 ounces goat cheese, 1/2 cup fresh herbs, and the lemon juice from half a lemon.
- Season with salt and pepper, as desired.
Nutrition
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
