wild mushroom orzo “risotto”

Ingredients:

8 oz shitake mushrooms, stemmed and sliced

1 shallot, finely chopped

2 Tbsp butter

1 ½ cups orzo

4 cups chicken broth

Directions:

Sauté mushrooms and shallot in butter over medium heat until the mushrooms begin to brown. Set aside.

In a medium saucepan bring the chicken broth to a boil. Add the orzo. Simmer for 8-10 minutes, stirring frequently. (Watch carefully to make sure the liquid does not completely evaporate. Add more broth or water if necessary) Drain.

Combine the orzo and mushrooms. Season with salt and pepper.

Serves 4