Mushroom Orzo

1/2 c butter, divided
8 pearl onions
1 c uncooked orzo pasta
1/2 c sliced fresh mushrooms
1 c water
1/2 c white wine
fresh garlic
salt and pepper
1/2 c grated Parmesan cheese
1/4 c fresh parsley

1.  Melt 1/2 the butter in a skillet over medium heat.  Stir in the onions, and cook until golden brown.  Mix in orzo, mushrooms, and remaining butter.  Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
2.  Pour water and wine into the skillet, and bring to a boil.  Reduce heat to low.  Season with garlic, salt and pepper.  Cook 7 to 10 minutes, until orzo is al dente.  Stir in the Parmesan cheese and parsley to serve.


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