Lemon Orzotto with Mushrooms and Almonds

I call this orzotto because it is creamy like risotto but made with orzo pasta. This can be served as a side or main dish and is great for busy weeknights.




Lemon Orzotto with Mushrooms and Almonds

1 pound orzo pasta
3 tablespoons dried parsley
Juice of 1 1/2 lemons
2 - 6 oz. packages sliced white mushrooms
3/4 cups heavy cream
1/8 cup white wine
1/4 cup olive oil
Salt and pepper, to taste
Toasted almonds

In a large pot of boiling, salted water, cook the orzo until al dente; drain. Meanwhile, in a large skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, about 5 minutes. Lower the heat to medium and add the lemon juice, salt, pepper, parsley, white wine and cook an additional 3 minutes. Add the heavy cream and let simmer on low until the sauce has thickened, about 6 minutes. Add the orzo to the mushroom mixture and toss to combine. Let orzotto sit in the skillet for about 5 minutes to absorb all the flavors. Divide the orzotto among 4 plates. Top with the toasted almonds and enjoy!

Footnotes - If you prefer a thicker cream sauce, you can add a bit of Wondra to the sauce. I like Wondra better than flour because it doesn't clump. Also, instead of almonds, try this dish with toasted pine nuts.