Creamy Orzo with Mushrooms (Printer-Friendly)

A creamy, comforting pasta dish where orzo is cooked risotto-style with earthy mushrooms and finished with Parmesan.

# What You'll Need:

→ Pasta & Grains

01 - 1 1/2 cups orzo pasta

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 oz cremini or button mushrooms, sliced
06 - 1/2 cup frozen peas (optional)

→ Liquids

07 - 4 cups vegetable broth, kept warm
08 - 1/4 cup dry white wine (optional)

→ Dairy

09 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add garlic and mushrooms; cook for 5-6 minutes until mushrooms are softened and lightly browned.
03 - Stir in the orzo and cook for 1 minute to lightly toast.
04 - Pour in the white wine (if using) and cook until mostly absorbed.
05 - Add about 1 cup of warm vegetable broth, stirring often. When most of the liquid is absorbed, continue adding broth in 1/2-cup increments, stirring and allowing it to absorb each time.
06 - After about 10 minutes, stir in the peas (if using). Continue adding broth and stirring until the orzo is al dente and creamy, about 18-20 minutes total.
07 - Remove from heat. Stir in butter and Parmesan until melted and creamy. Season with salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • The orzo creates a creamier texture than traditional risotto, without requiring constant attention at the stove.
  • The earthy mushrooms and salty Parmesan create that perfect umami balance that makes your taste buds dance in a way that has friends swearing youve been secretly trained in Italy.
02 -
  • Never add cold broth to the pan, as it will halt the cooking process and make the orzo cook unevenly.
  • The orzo will continue to absorb liquid after cooking, so if you prefer a looser consistency, keep a little extra warm broth to add just before serving.
03 -
  • For an elevated version, finish with a drizzle of truffle oil, which pairs beautifully with the mushrooms and transforms this humble dish into something restaurant-worthy.
  • Save a cup of the starchy pasta water before draining if you find yourself running low on broth, as it makes an excellent substitute that adds to the creaminess.
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