Crispy Mushroom Cacio e Pepe Orzo

This orzo has a risotto-like consistency. The crispy seasoned mushrooms are scattered on top of a cheesy and creamy orzo.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

On a baking sheet, toss together mushrooms, olive oil, red pepper flakes, and salt and pepper to taste. Scatter several sprigs of fresh thyme on top. I baked in a convection oven at 350 degrees for 10-15 minutes or until edges of mushrooms are crispy. If using a conventional oven, bake at 375 degrees for 20 minutes or until edges of mushrooms are crispy.

Step 2

Meanwhile, melt 1 tbsp of butter in a large pan over medium heat. Add minced garlic and a generous amount of freshly cracked black pepper. Cook for 2-3 minutes, stirring often. Add uncooked orzo and toast for 1-2 minutes, stirring often.

Step 3

Pour in broth, bring to a boil, then bring to a simmer. Stir often until most of the liquid is absorbed and the orzo is cooked.

Step 4

Once the orzo is cooked, add the remaining tbsp of butter and parmesan cheese. Stir well to combine until the butter and cheese are melted. Top with the crispy mushrooms.

Step 5

Serve immediately with additional parmesan cheese and fresh thyme.

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