Mushroom Orzo with Shallots in White Wie

Recipe Date: July 29, 2016

Serving Size: 6

Cook Time: 00:30:00

Difficulty: Easy

Measurements:  Imperial (US)

Suggested Wine Pairing: RRV Pinot Noir

Ingredients:

• 1/2 cup butter, divided
• 1/4 cup shallots
• 2 cups uncooked orzo pasta
• 3/4 cup sliced fresh mushrooms
• 2 1/2 cups water
• 1/2 cup White wine–like Ketcham Estate Viognier
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh chopped parsley
  

Directions

1. Melt 1/2 the butter in a skillet over medium heat. Stir in the shallots, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
2. Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until Orzo is al dente (a little chewy Louie). Sprinkle Parmesan cheese & parsley over Orzo and serve.