Creamy Mushroom and Orzo pasta

It's kind of like a risotto. Kind of, but not really. I saw a few recipes out there using orzo as a kind of risotto. I thought that was a great idea. I had the orzo. To the ingredient list were also some baby bella mushrooms that I chopped up. As well as an onion. So I saute the those then added the orzo and vegetable stock. It's still lent, so chicken stock was out of the question. Cook that up until the orzo cooks up and absorbs the stock. then season with the usual S&P with the addition of some dry thyme, oregano and my favorite spice paprika.  To give it that creamy texture i used evaporated milk instead of cream and some white wine. Risotto usually has parmesan in it, which I didn't have. So I used shredded mozzarella. It worked just fine. I was a little intimidated by how it would turn out, yet I ate it all up. Not because I was hungry as heck, but it was really good. A nice hint of the white wine with the mushroom. Delicious.

Serve 2

Creamy Mushroom and Orzo pasta

1 c uncooked orzo pasta
1 12oz can vegetable stock
1 small onion - chopped
8 oz baby portobella mushrooms - sliced
1/4 c evaporated milk
1/4 c white wine
2 Tbsp unsalted butter
salt and pepper to taste
1 Tbsp dry thyme
1 Tbsp dry oregano
1 Tbsp paprika


Melted the butter in a pot and saute the onions and mushrooms until both are tender. Season with a little salt and pepper. Add the orzo and vegetable stock. Bring to a simmer. When orzo has cooked and absorbed the stock, add the milk and wine. Stir occasionally and combine and then add the dry thyme, oregano, and paprika. Simmer for a couple minutes before serving.