Mushroom & Lemon Orzo "Risotto"

I was looking for a side dish to accompany my whole roasted chicken.  I found this recipe and thought it sounded good and slightly less time consuming than actual risotto.  I added about 1/2 cup of baby bella mushrooms to mine since I had some on hand.  The lemon and thyme make this dish so light and tasty!  This would be a great side for many dishes!

The recipe below is for 8 servings.  I cut the amounts substantially since I was only cooking for 2.  

The mushroom orzo - along with the chicken and broccolini

Ingredients:
6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme (I used dried thyme & it was just fine)
1 tablespoon finely grated lemon peel
6 tablespoons chopped Italian parsley

Directions:
Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.