A Little Slice of Heaven

6 cups beef broth, divided
1 1/2 cups orzo pasta
1/4 cup olive oil
6 cloves garlic, minced
1lb. white mushrooms, sliced
1/2 teaspoon dried thyme leaves
3 bunches scallions, white and green parts, sliced thin, divided
1/8 cup white wine
1/2 teaspoon salt
Pinch of black pepper
1/2 cup good-quality grated Parmesan cheese

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the mushrooms, season with salt and pepper, and cook until all the liquid is absorbed and the mushrooms are until golden and tender, about 12 minutes. Add half of the scallions and thyme and cook for another 5 minutes. Deglaze the pan with the white wine and season with salt and pepper.
Meanwhile, bring 2 cups of broth to a boil in a medium saucepan. Add the orzo pasta and cook until al dente, about 10 minutes, adding more stock as needed. Drain the orzo over a bowl to catch the cooking liquid. Add the orzo to the pan with the mushroom mixture, lower heat to medium-low, and stir to combine. Add about a cup of the cooking liquid, a 1/4 cup at a time, until you get a rich glaze. Add the reserved scallions and Parmesan cheese, tossing to combine. Enjoy!