Mushroom and Sun Dried Tomato Orzo

Let's Begin!

• In a muddler, combine basil leaves, garlic, olive oil, and salt. Grind until desired consistency.
• In a medium-sized pot over medium-high heat, melt 2 tablespoons of butter.
• Add finely sliced onions and sauté for 2 to 3 minutes.
• Add minced garlic and allow it to brown.
• Stir in orzo until all ingredients are incorporated, for about 1 to 2 minutes.
• Pour in broth and cook the orzo for about 8 minutes, stirring occasionally to prevent sticking.
• Add heavy cream, mushrooms, spinach, and sun-dried tomatoes. Mix well on low heat for an additional 4 minutes.
• Turn off the heat and season with salt and pepper to taste.
• Incorporate the pesto sauce from the muddler.
• Serve hot and enjoy the creamy orzo with spinach and shiitake mushrooms.