Orzo 'Risotto' With Mushrooms - cooking recipe

Ingredients

16 ounces orzo pasta
salt
1 tablespoon olive oil
1 medium onion, chopped
8 ounces medium shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
8 ounces medium regular mushrooms, cut into 1/4 inch thick slices
1/4 cup dry white wine
2 tablespoons cornstarch
2 1/2 cups low-fat milk (1 percent)
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh parsley leaves
1 tablespoon margarine or 1 tablespoon butter

Preparation

In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
Serve \"risotto\" immediately while still creamy.