Mushroom Orzotto

• 1lb Orzo Pasta
• 1/2 Stick Butter
• 1 Small/medium Vidalia Onion, Diced(can Sub Sweet Or Red Onion)
• 6-8oz Portobello, Or Baby Bello Mushrooms, Roughly Chopped
• 1 Beefsteak Tomato, Diced(a Large Tomato That's Ripe, But Firm, Is Best, Here, But A Can Of Petite Diced Tomatoes, Partially Drained Works, Too)
• 2 Cloves Garlic, Minced
• 1-1 1/2 Cups Half-and-Half
• 1 Cup Parmesan Cheese, Freshly Grated
• Pinch Of Fresh Grated Nutmeg(optional, But Goes Very Well With The Cream And Mushrooms)
• Kosher Or Sea Salt And Fresh Ground Pepper

1. Prepare orzo per package directions to al dente.
2. Drain, and toss to separate, but do not rinse, and set aside.
3. Meanwhile, saute onion, mushroom, and garlic in butter until tender.
4. Add tomatoes and cook about 5 minutes.
5. (less is needed, if tomatoes are canned) Add 1 cup half and half, nutmeg, salt and pepper, and heat to warm through and slightly thicken, about 5 minutes.
6. Add drained pasta, toss or lightly stir to combine and coat pasta.
7. This will also help thicken the sauce.
8. Add more half and half, 1 T at a time, until desired consistency.
9. Remove from heat and add cheese, stirring carefully until melted, thickened, and combined.

pasta, butter, vidalia onion, portobello, tomato, garlic, parmesan cheese, mushrooms, kosher

Taken from tastykitchen.com/recipes/main-courses/mushroom-orzotto/ (may not work)