Orzotto funghi, formaggio e zafferano

In a medium saucepan, heat the olive oil over medium heat.

Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.

Add the sliced mushrooms and cook until they are soft, about 5 minutes.

Stir in the orzo pasta and cook for 1-2 minutes, allowing it to toast slightly.

Pour in the vegetable broth and bring to a boil. Reduce heat to low and cover, simmering for about 10 minutes or until the orzo is tender.

Stir in the heavy cream, Parmesan cheese, salt, black pepper, and thyme. Cook for an additional 2-3 minutes until creamy and heated through.

Remove from heat and stir in the fresh parsley before serving.

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