1. Clean the mushrooms and cut them into slices. Peel the onion and garlic and chop finely. Set aside.

2. Add some olive oil to a large (cast iron) pot and heat up. Add the sliced mushrooms, sprinkle with some salt and cook until soft and nicely browned – about 7-8 minutes. Take out and set aside.

3. Add some more oil, heat up again, and add the onion. Cook until soft and glossy. Add the garlic and cook another minute or so. Add the risoni/orzo and cook for about 2 minutes – you want the pasta to be lightly toasted. Deglaze with the wine. Continue cooking until the wine is almost gone, then add the vegetable broth and dried thyme. Bring to a boil, then reduce the heat and let simmer while stirring often for about 10-12 minutes until the pasta is al dente.

4. Add the grated parmesan, butter, and heavy cream and mix in. Add the mushrooms back as well and let everything cook another minute or two so the mushrooms can warm up again. The risoni/orzo should be very creamy similar to risotto. Season with salt and pepper and serve with some chopped parsley.