Mushroom Orzo Risotto With Pine Nuts

• 2 teaspoons olive oil
• 2 garlic cloves, chopped
• 1/2 medium onion, chopped
• 1 lb mushroom, chopped in big chunks (mixed)
• 3 tablespoons pine nuts
• 1 cup orzo pasta
• 2 cups low sodium chicken broth
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground thyme
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon kosher salt
• ground pepper

1. Heat garlic and olive oil in a medium saucepan.
2. When garlic "speaks", add the onion and saute until translucent.
3. Add the mushrooms, sprinkle with salt and pepper.
4. Cook mushrooms until brown and all the liquid has evaporated.
5. In the mean time, toast orzo in a separate pan over medium heat, until light golden.
6. When mushrooms are cooked, add sage, thyme, and chicken broth and bring to a boil.
7. Add orzo, reduce heat to med-low.
8. Cook until broth is absorbed (about 15 minutes) and orzo is al dente, stirring occasionally.
9. Add pine nuts, parmesan cheese, and parsley. Heat through until parmesan is melted and absorbed into the orzo.
10. Season to taste with additional salt and pepper, if necessary.
11. Serve immediately, with additional parmesan cheese, if desired.

olive oil, garlic, onion, mushroom, pine nuts, orzo pasta, chicken broth, ground sage, ground thyme, parmesan cheese, kosher salt, ground pepper

Taken from www.food.com/recipe/mushroom-orzo-risotto-with-pine-nuts-473324 (may not work)