In a large pot, bring water to a boil. Add orzo to boiling water. Stir with a wooden spoon, cover and cook until tender, about 10-12 minutes. Immediately transfer orzo to a large bowl without draining. Stir in cream cheese. Set aside.
Heat a large skillet over medium-high heat. Melt butter, add shallot and cook until softened, about 2 minutes. Toss mushrooms into the butter, don’t stir them, and allow them cook until the edges become golden brown, about 3-5 minutes. Add asparagus and use a spatula to stir-fry with the mushrooms until the asparagus turns bright green, about 90 seconds. Then, add peas and toss the entire mixture into the orzo. Stir in parmesan, lemon juice, fresh chopped herbs. Salt and pepper to taste. Serve immediately.
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