Mushroom-Orzo Pilaf

1. 1

   Heat 3 tablespoons of the olive oil in a large, deep skillet.

2. 2

   Add the mushrooms and leeks and cook over moderately high heat, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.

3. 3

   Using a slotted spoon, transfer the vegetables to a bowl.

4. 4

   Add the remaining 1 tablespoon of olive oil and the prosciutto to the skillet and cook over moderately high heat, stirring, until the prosciutto is lightly browned, about 3 minutes.

5. 5

   Add the pasta and cook for 3 minutes longer.

6. 6

   Stir in the mushrooms and leeks.

7. 7

   Add the water to the skillet, season the pasta with salt and pepper and bring to a boil.

8. 8

   Cover and cook over low heat until the pasta is al dente and the liquid has been absorbed, about 15 minutes.

9. 9

   Stir in the cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.