Serves 3
1 tablespoon extra-virgin olive oil
1 ½ cups sliced cremini mushrooms
2 tablespoons unsalted butter, divided
1 medium shallot, finely chopped
3 cloves garlic, minced
1 ½ cups whole-wheat orzo
¼ cup dry white wine
4 cups unsalted vegetable or chicken broth
1 tablespoon finely chopped fresh thyme, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese, plus more for garnish
¼ cup heavy cream
½ teaspoon grated lemon zest, plus more for garnish
1 tablespoon lemon juice
Heat oil in a large high-sided skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer the mushrooms to a plate. (Do not wipe the pan clean.)
Reduce heat to medium and melt 1 tablespoon butter in the pan. Add shallot; cook, stirring often, until transparent, about 2 minutes. Add garlic; cook, stirring constantly, until aromatic and light golden, about 1 minute. Add orzo; cook, stirring occasionally, until lightly toasted, about 2 minutes. Add wine and cook, scraping brown bits from the bottom of the pan, until the liquid is absorbed, about 1 minute.
Stir in broth, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring often, until the orzo is al dente and the liquid is thickened, about 10 minutes. Add Parmesan, cream, lemon zest, lemon juice, the mushrooms and the remaining 1 tablespoon butter; cook, stirring, until the cheese melts and the mixture is creamy, 1 to 2 minutes. Let stand for 5 minutes. Divide among 4 bowls; garnish with additional thyme, Parmesan and/or lemon zest, if desired.