Creamy Italian Orzo

• 1 lb orzo pasta (rice-shaped pasta)
• 2 tablespoons extra virgin olive oil
• 1 cup onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup cremini mushroom
• 1 1/4 cups half-and-half
• 1 cup canned peas
• 1 cup parmesan cheese, grated
• salt, to taste

1. Bring a salted water to a boil over high heat. Add the orzo and cook until tender but still al dente (slightly firm), stirring often, about 8 minutes. Drain, saving 1 cup of the cooking liquid.
2. Meanwhile, heat oil in large frying pan over medium heat. Add onion, mushrooms and garlic, and saute until tender, about 2 minutes. Stir in the half and half and peas. Add the orzo and toss to coat. Remove pan from heat. Add parmesan to pasta mixture.
3. Stir pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with desired amount of salt, and serve hot.
4. Chunks of chicken or shrimp could be added if you choose to serve this as a main dish.

orzo pasta, extra virgin olive oil, onion, garlic, cremini mushroom, peas, parmesan cheese, salt

Taken from www.food.com/recipe/creamy-italian-orzo-153994 (may not work)