<http://schema.org/recipeInstructions>
" In 5-quart saucepot, prepare orzo as label directs, using 1 teaspoon salt in water; drain orzo. Meanwhile, in nonstick 12-inch skillet over medium heat, in hot olive oil, cook onion 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine. Mix cornstarch with milk. Add cornstarch mixture to same 5-quart saucepot. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute. Stir in orzo, mushroom mixture, grated Parmesan cheese, chopped parsley, margarine or butter, and 1/4 teaspoon salt; heat through. Serve &amp;quot;risotto&amp;quot; immediately while still creamy."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a24095/orzo-risotto-mushrooms-920/?src=shelter_footer>