Creamy Orzo with Mushrooms (Printable)

A comforting creamy orzo dish with sautéed mushrooms, finished with Parmesan for rich, savory flavor. Vegetarian and easy to make.

# 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

→ Liquids

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

→ Dairy

09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - Salt and freshly ground black pepper
12 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent and fragrant.
02 - Add minced garlic and sliced mushrooms to the pan. Cook for 5-6 minutes, stirring occasionally, until mushrooms are softened and lightly browned.
03 - Stir in the orzo pasta and cook for 1 minute, coating the grains and lightly toasting to enhance nutty flavor.
04 - Pour in white wine and cook, stirring constantly, until mostly absorbed and the alcohol smell has evaporated.
05 - Add about 1 cup of warm vegetable broth, stirring often. When most liquid is absorbed, continue adding broth in 1/2-cup increments, stirring and allowing absorption each time.
06 - After 10 minutes of cooking, stir in frozen peas. Continue adding broth and stirring until orzo is al dente and creamy, about 18-20 minutes total cooking time.
07 - Remove from heat. Stir in butter and Parmesan until melted and creamy. Season generously with salt and pepper to taste.
08 - Serve immediately while hot, garnished with extra Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • The orzo creates that gorgeous creamy texture of risotto but takes half the time and requires far less babysitting than traditional arborio rice.
  • The earthy mushrooms create such a luxurious flavor profile that guests always think youve spent hours in the kitchen, when really its a straightforward weeknight meal.
02 -
  • The broth amount is flexible, and I often find myself using a bit more or less depending on how quickly the orzo cooks and how creamy I want the final dish.
  • Unlike traditional risotto, you dont need to stir constantly, but checking in every minute or so helps prevent sticking and ensures even cooking.
03 -
  • For an elevated version on special occasions, I stir in a teaspoon of truffle oil just before serving, transforming this humble dish into something restaurant-worthy with minimal effort.
  • Let the mushrooms get a good sear before stirring too frequently, as those caramelized edges contribute incredible depth of flavor that makes people wonder what your secret ingredient might be.
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