Pasta Risotto

• tablespoons butter, divided use↗3
• ounces sliced mushrooms12
• cup chopped shallot (or onion)3⁄4
• cups dried orzo pasta↗2
• cups chicken broth↗3
• cup dry sherry↗1⁄2
• cup grated parmesan cheese1⁄3
• salt & pepper
• chopped parsley (to garnish)
• additional parmesan cheese (to garnish)↗

Step-by-step instructions

1. 1

   Melt 1 T. of butter in a 12" frying pan over high heat.

2. 2

   Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.

3. 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. 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. 5

   If mixture becomes too thick before pasta is done, add a little more broth.

6. 6

   Stir in the parmesan cheese, the salt & pepper.

7. 7

   Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.

8. 8

   Makes 3-4 main dish servings.