Creamy Orzo with Mushrooms

Temperatures are starting to drop. Kind of. This is Phoenix after all. For Phoenicians, once it drops below 80, we start reaching for sweaters and jackets. It's even getting into the 60s at night! Brrrr! When it starts getting colder, I start wanting warmer food. I baked three loaves of bread this weekend and tonight, made a creamy orzo.

2 1/4 cups vegetable broth
1 cup orzo
Salt and pepper
1/2 teaspoon nutmeg
1 tablespoon butter or olive oil
1 small onion, chopped
2 cloves garlic, minced
1 package Portobello mushrooms, sliced
Parmesan cheese, optional

In a medium pot, bring broth and orzo to a boil. Add a pinch of salt and pepper, along with nutmeg. Continue to cook about ten minutes, stirring occasionally, making sure to scrape the bottom of the pot.

Meanwhile, in a large pan, melt the butter over medium heat. Add the onions, garlic, and mushrooms. Cook until onions become translucent and mushrooms have released their juices.

Add the orzo to the mushroom pan and cook for a few minutes, until some of the broth is evaporated (do not allow to dry out).

Remove from heat and add parmesan cheese. Serve while hot.