Herbed Orzo with Mushrooms and Onions a la Romano

This recipe is a quick and easy alternative to classic risotto.
Works well as a side dish or a meal. This recipe serves four as a side dish.

Ingredients

• 1 cup Orzo pasta
• 1 small onion (or 1/2 large onion), finely chopped
• 1 cup mushrooms, finely chopped (I use the "Baby Bellas")
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rosemary leaves, chopped
• salt and pepper to taste
• 1 tablespoon butter
• extra virgin olive oil
• grated Romano cheese (I use Locatelli)

Directions:

Start by boiling salted water. Cook Orzo pasta until al dente.

While the Orzo is cooking, heat a saute pan and add 1 tablespoon extra virgin olive oil. Saute the onions, mushrooms, and dried herbs until the onions are translucent. Salt and pepper to taste, remove from heat and cover until pasta is done.

When the pasta is done and drained, add the onion/mushroom/herb mixture to the pasta and stir. Adjust seasoning and add 1 tablespoon of butter, stirring until melted. Sprinkle one tablespoon (or more to taste) of grated Romano cheese and stir in.

Garnish with a little more grated Romano cheese and fresh parsley sprig.

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