Cheesy Mushroom and Pea Orzo

Description

by Becky Tarala - The Two Bite Club

Ingredients
1 tbsp olive oil
1 tbsp butter
1 c baby portabella mushrooms , sliced
2 c orzo pasta
2 c chicken broth
2 c water
1⁄4 tsp salt
1⁄4 tsp pepper
1 Sweet Peas 14 oz. Pouch
2⁄3 c parmesan cheese , grated
2 oz fresh goat cheese
2 oz mozzarella cheese , shredded
1 bn fresh parsley , chopped (optional)
Instructions

In a large, high-sided, oven-safe skillet, heat olive oil and butter over medium-high heat. Add mushrooms to skillet and cook for 6-7 minutes, stirring occasionally, until mushrooms have softened and are beginning to brown. Remove mushrooms from skillet and set aside. 

Add orzo to skillet and cook, stirring constantly, for 2 minutes. Pour chicken broth over orzo and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer uncovered for 10 minutes, or until most of the liquid is absorbed.

Cook peas according to package directions. Add peas, mushrooms, parmesan cheese, and goat cheese to orzo and stir until combined and cheese is melted.

Top with shredded mozzarella and broil for 5 minutes, until cheese is melted and bubbly. Sprinkle with fresh parsley, if desired, and serve immediately.