Orzo 'Risotto' With Mushrooms

• 16 ounces orzo pasta
• salt
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 8 ounces medium shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
• 8 ounces medium regular mushrooms, cut into 1/4 inch thick slices
• 1/4 cup dry white wine
• 2 tablespoons cornstarch
• 2 1/2 cups low-fat milk (1 percent)
• 1/3 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley leaves
• 1 tablespoon margarine or 1 tablespoon butter

1. In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
2. Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
3. Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
4. In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
5. Serve "risotto" immediately while still creamy.

orzo pasta, salt, olive oil, onion, shiitake mushrooms, regular mushrooms, white wine, cornstarch, lowfat milk, parmesan cheese, parsley, margarine

Taken from www.food.com/recipe/orzo-risotto-with-mushrooms-414553 (may not work)