Creamy Orzo with Mushrooms (Printable Version)

A creamy, comforting pasta dish where orzo is cooked risotto-style with mushrooms, finished with Parmesan for rich, savory flavor.

# 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)

# Method:

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 Hints:

01 -
  • It delivers all the creamy, savory satisfaction of risotto in half the time and with less arm work.
  • Orzo absorbs flavors beautifully and turns tender without going mushy, making it forgiving for beginners.
  • The earthy mushrooms and Parmesan create a depth that feels fancy but requires no special skills.
  • It's the kind of meal that looks impressive when you serve it to guests but secretly took almost no effort.
02 -
  • Keep the broth warm on a back burner, adding cold broth will shock the orzo and slow down the cooking, resulting in uneven texture.
  • Stir frequently but not constantly, you want the orzo to absorb the liquid and release starch, but too much stirring can make it gummy.
  • Taste the orzo after 15 minutes, every stove is different, and you want it al dente with a slight bite, not mushy.
  • If the mixture gets too thick before the orzo is done, just add a bit more broth and keep going, it's very forgiving.
03 -
  • Use a wide, shallow pan instead of a deep pot, it helps the liquid evaporate evenly and gives you better control over the creamy texture.
  • Grate your own Parmesan instead of using pre-grated, the fresh stuff melts smoothly and tastes infinitely better.
  • If you want extra umami, stir in a teaspoon of white miso paste or a splash of soy sauce along with the broth.
  • Don't walk away from the stove during the last 10 minutes, this is when the magic happens, and a little attention makes all the difference.
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