Orzo "Risotto"
Roasted Green Beans
Ingredients
- 2 Tbsp butter
- 1 (16-oz) pkg whole mushrooms, sliced
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 Tbsp Dijon mustard
- 1 (16-oz) pkg orzo
- ½ cup white wine
- 1 (32-oz) carton chicken broth
- 1 (5-oz) carton shredded Parmesan cheese
- 2 Tbsp chopped fresh parsley
Instructions
- Melt butter in a large Dutch oven over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender. Stir in mustard and orzo; cook, stirring occasionally, 2 minutes.
- Gradually add wine; cook, stirring, until liquid is evaporated. Add broth; bring to a boil, reduce heat, and simmer, stirring often, until orzo is tender. Stir in cheese and parsley. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss together beans and oil on a rimmed baking sheet. Season lightly with salt and pepper. Bake 10 minutes or until browned and tender.
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