Pasta Risotto

• 3 tablespoons butter, divided use
• 12 ounces sliced mushrooms
• 3/4 cup chopped shallot (or onion)
• 2 cups dried orzo pasta
• 3 cups chicken broth
• 1/2 cup dry sherry
• 1/3 cup grated parmesan cheese
• salt & pepper
• chopped parsley (to garnish)
• additional parmesan cheese (to garnish)

1. Melt 1 T. of butter in a 12" frying pan over high heat.
2. Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
3. Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
4. Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
5. If mixture becomes too thick before pasta is done, add a little more broth.
6. Stir in the parmesan cheese, the salt & pepper.
7. Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
8. Makes 3-4 main dish servings.

butter, mushrooms, shallot, orzo pasta, chicken broth, dry sherry, parmesan cheese, salt, parsley, parmesan cheese

Taken from www.food.com/recipe/pasta-risotto-141921 (may not work)