Orzo with mushrooms

Sauté the onion in the olive oil using a non-stick pan.

When it gets tender, add the mushrooms that you have already cut into slices

And when their color changes add the orzo and stir with a wooden spoon.

Add the tomato passata and 5 cups of water.

Season with salt and pepper and allow it to absorb most of its liquid.

Stir at regular intervals so that it doesn't stick

And when the orzo is cooked (taste to test) but still has a little liquid left, remove from heat and cover with a towel.

Serve with grated cheese.