Risotto Con Orzo     Serves 4  
 

• ½  Cup long grain white rice
• ½  Cup orzo pasta
• ¼  Cup dry white wine
• ¾  Cup Real Chicken Broth
• 2  Scallions, sliced diagonally
• 3  Ounces fresh mushrooms, sliced
• 1  Clove garlic, minced
• 2  Tablespoons olive oil
• Parmesan cheese, grated
• Salt and freshly ground black pepper

 
   
 
     1. Heat the olive oil in a sauté pan. Add the scallions, garlic and mushrooms.
         Sauté until the mushrooms become limp.
 
     2. Add the rice and the orzo. Sauté until the rice and orzo become golden.
 
     3. Gently add the wine and stir once. Add the chicken broth and bring to a boil.
          Cover with a tight fitting lid and reduce the heat.
 
     4. Simmer for 20 minutes or until tender. Serve and garnish with the Parmesan
         cheese.
 
 
 
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