Ingredients

• 2 tablespoons olive oil
• 1 , 8 ounce
• 1 onion , diced
• 3 cloves garlic , minced
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried thyme
• 1.5 cups orzo
• 0.5 cups dry white wine
• 3 cups low-sodium chicken broth
• 1 cup frozen peas
• 0.5 cups freshly grated Pecorino-Romano cheese , or to taste
• 0.25 cups heavy whipping cream
• salt and freshly ground black pepper to taste

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
2. 2 Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
3. 3 Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition per serving