Mushroom Orzo with Lemon & Parmesan

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.