Orzo Pasta with Squash and Musrooms

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 large shallot, chopped
• 1 1/4 pounds yellow crookneck squash, cut into 1/3-inch cubes (about 4 cups)
• 1/2 pound mushrooms, cut into 1/3-inch cubes (about 4 cups)
• 1 garlic clove, minced

• 2 cups orzo (rice-shaped pasta; 12 to 13 ounces) *sub barley or short grain brown rice for added nutrients:)

• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup whipping cream-*vegans-sub coconut milk
• 4 tablespoons finely chopped fresh Italian parsley, divided
• 1/3 cup pine nuts, toasted

Melt butter with oil in large skillet over medium heat. Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper.

Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid.

Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts. Season with salt and pepper. Transfer to bowl; sprinkle with 1 tablespoon parsley.