Orzo Mushroom Risotto Style (Printer View)

Creamy orzo cooked slowly with mushrooms, Parmesan, and butter delivers a rich, comforting 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 to taste
12 - Freshly ground black pepper to taste
13 - 2 tablespoons chopped fresh parsley (optional)

# Method:

01 - Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Add minced garlic and sliced mushrooms to the skillet. Cook for 5 to 6 minutes until the mushrooms soften and develop a light brown color.
03 - Stir in the orzo pasta and cook for 1 minute, stirring frequently to lightly toast the grains.
04 - Pour in the white wine if using, and cook until the liquid is mostly absorbed.
05 - Add about 1 cup of warm vegetable broth, stirring often. When the liquid is mostly absorbed, continue adding broth in 1/2-cup increments, stirring and allowing each addition to absorb.
06 - After approximately 10 minutes, stir in the frozen peas if using. Keep adding broth and stirring until the orzo is al dente and the mixture is creamy, approximately 18 to 20 minutes total cooking time.
07 - Remove from heat and stir in unsalted butter and grated Parmesan until melted and creamy. Season with salt and freshly ground black pepper to taste.
08 - Serve immediately, garnished with additional Parmesan cheese and chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes creamy and luxurious without any cream, just the magic of pasta and broth learning to get along.
  • The whole thing comes together in 35 minutes, which means you can feed people something that feels fancy on a regular weeknight.
  • Mushrooms turn so deeply savory that even people skeptical of vegetables end up asking for seconds.
02 -
  • The broth temperature genuinely matters; cold broth will cool the pan and make the orzo cook unevenly, so keep it warm the whole time.
  • Stop adding broth while there's still a tiny bit of liquid pooling at the bottom—the orzo finishes cooking with residual heat, and you want creamy, not mushy.
  • Taste the dish before it hits the plate; most people need more salt than they think, and Parmesan can hide underneath other flavors if you're not intentional about it.
03 -
  • Keep your broth at a gentle simmer the whole time; it changes the texture if you're constantly adding cold liquid to a hot pan.
  • Don't use pre-grated Parmesan—it has anti-caking agents that keep it grainy instead of melting into something smooth and luxurious.
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