Orzo Risotto with Mushrooms 1-16oz pkg. orzo (rice shaped pasta) salt 1T olive oil 1 chopped onion 1/2lb shiitake mushrooms, stems removed and caps sliced 1/4" thick 1/2lb reg. mushrooms, sliced 1/4" thick 1/4c dry white wine 2T cornstarch 2 1/2c 1% milk 1/3c grated Parmesan cheese 3T chopped parsley 1t margarine In 5-qt. saucepot, prepare orzo as label directs using 1t salt in water, drain orzo Meanwhile in nonstick 12" skillet over med. heat, in hot olive oil, cook onion 5 minutes. Increase heat to med. high. Add both kinds of mushrooms and 1/4t salt, cook, stirring frequently until mushrooms are tender and golden. Remove skillet from heat, stir in white wine. Mix cornstarch with milk. Add mixture to same 5qt saucepot. Over med. high heat, heat to boiling. Reduce heat to low; simmer 1 minute. Stir in orzo, mushroom mixture, grated P. cheese, parsley, margarine and 1/4t salt, heat through. Serve risotto immediately while still creamy. 6 main dish servings. 425 cal. 8g fat 9mg chol.