Creamy Orzo with Mushrooms (Printer-friendly)

Creamy orzo pasta cooked risotto-style with sautéed mushrooms, peas, and Parmesan. A comforting vegetarian main dish ready in 35 minutes.

# What You'll Need:

→ Pasta & Grains

01 - 1.5 cups orzo pasta

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 ounces cremini or button mushrooms, sliced
06 - 0.5 cup frozen peas, optional

→ Liquids

07 - 4 cups vegetable broth, warmed
08 - 0.25 cup dry white wine, optional

→ Dairy

09 - 0.5 cup freshly grated Parmesan cheese, plus additional for serving
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons fresh parsley, chopped, optional

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Add minced garlic and sliced mushrooms. Cook for 5-6 minutes until mushrooms are softened and lightly browned.
03 - Stir in orzo pasta and cook for 1 minute to lightly toast the grains.
04 - Pour in white wine if using and cook until mostly absorbed, approximately 2 minutes.
05 - Add 1 cup of warm vegetable broth, stirring frequently. When most liquid is absorbed, continue adding broth in 0.5-cup increments, stirring and allowing each addition to absorb before adding the next.
06 - After approximately 10 minutes, stir in frozen peas if using. Continue adding broth and stirring until orzo reaches al dente texture with creamy consistency, approximately 18-20 minutes total cooking time.
07 - Remove from heat. Stir in butter and Parmesan cheese until fully melted and incorporated. Season with salt and pepper to taste.
08 - Transfer to serving dishes immediately. Garnish with additional Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • It gives you all the creamy comfort of risotto in half the time, without the sore arm.
  • The mushrooms turn golden and meaty, soaking up every bit of garlicky, buttery flavor.
  • You can walk away for a few seconds without ruining it, unlike traditional risotto that punishes distraction.
  • It's the kind of dinner that feels fancy but forgives you if you're still in sweatpants.
02 -
  • Keep the broth warm the entire time, or the orzo will cool down and cook unevenly, turning gummy in spots.
  • Don't walk away during the last few minutes; the line between creamy and gluey is thinner than you think.
  • If it looks too thick, 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 deep pot so the orzo cooks evenly and you can see when it's getting too dry.
  • Grate your Parmesan fresh, because the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of silky.
  • Taste the orzo a minute or two before you think it's done, so you can catch it at the perfect al dente moment.
  • If you want extra richness, stir in a spoonful of mascarpone or cream cheese along with the butter.
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