Instructions: In 5-qt. saucepot, prepare orzo as label directs using 1t salt in water, drain orzo

Meanwhile in nonstick 12" skillet over med. heat, in hot olive oil, cook onion 5 minutes. Increase heat to med. high. Add both kinds of mushrooms and 1/4t salt, cook, stirring frequently until mushrooms are tender and golden. Remove skillet from heat, stir in white wine.

Mix cornstarch with milk. Add mixture to same 5qt saucepot. Over med. high heat, heat to boiling. Reduce heat to low; simmer 1 minute. Stir in orzo, mushroom mixture, grated P. cheese, parsley, margarine and 1/4 t salt, heat through. Serve risotto immediately while still creamy.

6 main dish servings.

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