Quick Risotto

Ingredients

• 1 pound orzo
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 1 teaspoon dried herbes de Provence or dried thyme
• 1 cup cream of mushroom soup
• 1 cup milk
• 1/3 cup chopped fresh parsley
• 1/3 cup shredded Parmesan
• Black pepper

Preparation

1. Bring a large pot of salted water to a boil. Add orzo and cook until al dente, according to package directions. Drain well in a colander.
2. In same pot, melt butter over medium heat, add onion and herbes de Provence, and cook, stirring, until softened, about 4 minutes. Whisk in soup and milk. Stir in cooked orzo and parsley. Serve with Parmesan cheese and season with pepper.