Description
This creamy mushroom orzo is a one-pan wonder that delivers restaurant-quality results in just 30 minutes. Tender orzo pasta is cooked with savory mushrooms, garlic, and cream to create a luscious, risotto-like dish that’s perfect for weeknight dinners or elegant entertaining.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (cremini and white button), sliced
- 4 cloves garlic, minced
- 1 ½ cups orzo pasta (uncooked)
- ½ cup dry white wine (optional, or substitute with extra broth)
- 3 cups vegetable or chicken broth, warmed
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Extra Parmesan for serving
Instructions
- Prepare your ingredients. Slice the mushrooms evenly (about ¼-inch thick), mince the garlic, warm your broth, and grate your Parmesan cheese. Having everything ready makes the cooking process smooth and stress-free.
- Sauté the mushrooms. Heat butter and olive oil in a large, deep skillet over medium-high heat. Once the butter is melted and foaming, add the sliced mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until golden brown on one side, then stir and cook for another 2-3 minutes until tender and caramelized. Season with a pinch of salt and pepper. Remove mushrooms to a plate and set aside.
- Build the flavor base. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. This releases the aromatic oils without turning the garlic bitter.
- Toast the orzo. Add the dry orzo pasta to the skillet and stir constantly for 1-2 minutes until the pasta is lightly toasted and fragrant. This step adds a subtle nutty flavor to the finished dish.
- Deglaze the pan. Pour in the white wine (if using) and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes until mostly absorbed. These browned bits are packed with flavor.
- Cook the orzo. Add the warmed broth, thyme, and a good pinch of salt and pepper. Stir well, bring to a simmer, then reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. The pasta should look creamy, not soupy, but not dry either.
- Add the cream and cheese. Stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes luxuriously creamy. The residual heat will melt the cheese perfectly.
- Finish the dish. Return the sautéed mushrooms to the skillet along with any accumulated juices. Stir everything together and cook for 1-2 minutes until the mushrooms are heated through. Taste and adjust seasoning with more salt and pepper if needed.
- Garnish and serve. Remove from heat, sprinkle with fresh chopped parsley, and serve immediately with extra Parmesan cheese on the side.
Notes
- Consistency tip: If the orzo becomes too thick as it sits, stir in a splash of warm broth or cream to loosen it up.
- Wine substitute: If not using wine, replace with ½ cup extra broth plus 1 tablespoon lemon juice for acidity.
- Mushroom variety: Feel free to use any mushroom combination you prefer—shiitake, oyster, and porcini all work beautifully.
- Make it vegan: Use olive oil instead of butter, coconut cream instead of dairy cream, and nutritional yeast instead of Parmesan.
- Extra vegetables: Spinach, peas, or sun-dried tomatoes make excellent additions. Stir them in during the last 2-3 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Side Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (approximately 1/4 of recipe)
- Calories: 485
- Sugar: 4g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg