Parmesan Portobello Orzo

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic
• 8 oz baby portobello mushrooms
• Pinch of salt and pepper
• 2 cups uncooked orzo
• 3 cups chicken broth
• 1/3 cup grated Parmesan

Directions

1. Wash the mushrooms, then slice them thickly. Mince the garlic. In a large skillet over medium heat, warm the olive oil with the garlic for 1 to 2 minutes, just until the garlic turns tender and smells fragrant. Add the mushrooms, along with a pinch of salt and freshly cracked pepper, and sauté until they soften and give off their liquid, 5-7 minutes.
2. Pour the uncooked orzo and chicken broth into the skillet. Stir briefly, cover the pan, and bring everything to a boil. When it starts boiling, stir again to free any pasta that may be catching on the bottom. Put the lid back on, lower the heat to low, and simmer the orzo for 10 minutes. Stir once midway through so the pasta does not stick.
3. After 10 minutes, taste the orzo to check that it is tender. If it needs more time, cover the skillet again and let it simmer a few minutes longer. Stir the pan to work any remaining broth back through the pasta; it will keep soaking in. When the broth has been absorbed, take the skillet off the heat.
4. Scatter the Parmesan over the orzo, stir it in, and serve.