Creamy Orzo with Mushrooms (Print Version)

Creamy orzo pasta cooked risotto-style with sautéed mushrooms, peas, and Parmesan for a comforting vegetarian main dish.

# 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.

# Additional Tips::

01 -
  • It gives you all the creamy satisfaction of risotto without the constant hovering over the pot.
  • The earthy mushrooms and Parmesan create a savory depth that feels like a hug in a bowl.
  • You can have dinner on the table in half an hour, but it tastes like you spent much longer.
  • It's endlessly adaptable—add spinach, swap in different mushrooms, or finish with truffle oil for something special.
02 -
  • Keep the broth warm the entire time—cold broth will slow down the cooking and make the texture uneven.
  • Don't walk away during the stirring—orzo can stick to the bottom of the pan faster than rice, so keep it moving every minute or so.
  • Taste the orzo after fifteen minutes and adjust your broth additions—you might not need all four cups depending on your heat level.
  • If it gets too thick, just add a splash more broth or even a little pasta water to loosen it up before serving.
03 -
  • Use a wide, shallow pan instead of a tall pot—it gives you more surface area for even cooking and makes stirring easier.
  • Grate your Parmesan on the finest side of the grater so it melts instantly and doesn't clump.
  • If you want to make it ahead, cook it until it's almost done, then finish it on the stove just before serving so it stays creamy.
  • A squeeze of lemon juice at the very end brightens the whole dish and balances the richness in a way that feels subtle but makes a difference.
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