Orzo Mushroom Risotto-Style Dish (Print)

Comforting orzo cooked with mushrooms and Parmesan for a rich, creamy finish.

# Components:

→ 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)

# Directions:

01 - Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 3 minutes until translucent.
02 - Add minced garlic and sliced mushrooms to the pan. Sauté for 5 to 6 minutes until mushrooms are softened and lightly browned.
03 - Stir in the orzo pasta and cook for 1 minute to lightly toast the grains.
04 - Pour in the white wine if using, cooking until it is mostly absorbed by the orzo.
05 - Add about 1 cup of warm vegetable broth, stirring frequently. When the liquid is mostly absorbed, continue adding broth in 1/2 cup increments, stirring and allowing it to absorb each time.
06 - After approximately 10 minutes of cooking, stir in the frozen peas if desired. Continue adding broth and stirring until the orzo is al dente and creamy, about 18 to 20 minutes total cooking time.
07 - Remove from heat and stir in the unsalted butter and grated Parmesan until melted and fully combined. Season with salt and freshly ground black pepper to taste.
08 - Plate immediately and garnish with extra Parmesan and chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours stirring when you really only spent 25 minutes.
  • The earthy mushrooms create depth that makes you feel fancy without the fuss.
  • Somehow it's both comforting and elegant, which means it works for quiet weeknights and impressing people.
  • You can make it completely vegan or dairy-free without sacrificing that creamy, rich finish.
02 -
  • Don't add all the broth at once or you'll end up with mushy pasta soup instead of creamy risotto—the gradual absorption is where the magic happens.
  • If your pan ever looks too dry before the pasta is tender, that means you need to add broth more frequently, so keep that ladle moving.
  • Keep your broth actually warm on another burner, never cold, because cold broth will cool down your pan and slow everything down.
  • Taste the orzo frequently in the last few minutes—it should be creamy and tender with just a tiny resistance when you bite it, not soft all the way through.
03 -
  • Warm your broth in a separate pot and keep it on a low burner nearby so you're never adding cold liquid to your hot pan, which kills the cooking momentum.
  • Stir constantly in the last 5 minutes because that's when the starch releases most heavily and the whole pan turns creamy—stop stirring too early and you'll miss that transformation.
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