Creamy Orzo with Mushrooms (Printable)

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

# What You 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)

# Directions:

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 -
  • Earthy mushrooms do all the heavy lifting flavor-wise, so you get restaurant-quality depth from simple ingredients.
  • The whole thing comes together in under 40 minutes, which means weeknight dinner without the usual scramble.
  • It's naturally vegetarian but feels rich and indulgent enough to impress anyone at your table.
02 -
  • Stirring constantly isn't just fussy instruction—it's what keeps the starch from settling and creates that creamy sauce instead of mushy pasta in broth.
  • If your risotto-style orzo ever looks too thick before the pasta is done, add more warm broth a splash at a time rather than panicking; it's forgiving once you understand it wants a gentle hand.
03 -
  • Keep your broth warm in a separate pot the whole time—I learned this the hard way when cold broth kept making the pan temperature drop and extending the cooking time by minutes.
  • The constant stirring feels tedious until you taste the difference it makes; this is where the creaminess lives, not in any cream.
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