Mushroom And Parmesan Orzo - cooking recipe

Ingredients

2 cups orzo pasta (tiny rice shaped pasta)
1/3 cup butter (can use more butter)
1 large onion, chopped
1 tablespoon chopped fresh garlic (or to taste)
5 cups chicken broth (can use turkey broth or to make this vegetarian, use vegetable broth)
2 cups canned sliced mushrooms, drained (I just use one or two whole cans of drained sliced mushrooms)
2 teaspoons lemon juice
salt and pepper
1 cup fresh grated parmesan cheese (can use more if desired)

Preparation

In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
Slowly add in the broth, lemon juice and mushrooms; stir to combine.
Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
Transfer to a large bowl and serve immediately.