Cheesy Mushroom and Pea Orzo


Recipe by Becky Tarala from The Two Bite Club

8 servings

Prep Time: 5 min.

Cook Time: 25 min.

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
2⁄3 c parmesan cheese (grated)
2 oz fresh goat cheese
2 oz mozzarella cheese (shredded)
1 bn fresh parsley (chopped; optional)

In 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 boil, reduce heat to low, and simmer uncovered for 10 minutes, or until most of the liquid is absorbed.

Add Libby's® Sweet 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.