Ingredients:
4 tablespoons olive oil
3 shallots, finely diced
2 garlic cloves, minced
3 cups cremini mushrooms, sliced
3 cups chicken stock
1 cup orzo pasta
1 cup butternut squash, diced
2 sprigs fresh rosemary
salt and pepper
Directions:
Preheat oven to 375 degrees.
Place a skillet over high heat and add oil.
Saute onion for 3 to 4 minutes.
Add mushrooms and garlic and continue to saute until mushrooms have released their liquid and they are golden.
Add chicken stock and bring to boil.
Pour mushroom and stock mixture orzo and rosemary into a 8×8 baking dish.
Season with salt and pepper and bake 35 minutes until liquid is absorbed.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.