Creamy Orzo Mushroom Risotto (Printable View)

Creamy orzo pasta with sautéed mushrooms, finished with butter and Parmesan for rich, savory comfort food.

# Needed Ingredients:

→ 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 -
  • It delivers all the creamy comfort of risotto without the fuss of Arborio rice.
  • The earthy mushrooms soak up every bit of flavor and make it feel fancy even on a weeknight.
  • You can walk away for a moment without ruining it, which real risotto would never forgive.
  • Leftovers reheat beautifully with a splash of broth, so nothing goes to waste.
02 -
  • Keep the broth warm the whole time, cold broth shocks the orzo and slows down the cooking.
  • Stir often but not constantly, you want it creamy but you also want to live your life.
  • The orzo will continue to absorb liquid as it sits, so serve it right away or loosen it with a splash of broth when reheating.
03 -
  • Use a wide skillet instead of a tall pot, it helps the liquid evaporate evenly and gives you more control.
  • Grate your own Parmesan, the pre grated stuff does not melt the same way and can make the sauce grainy.
  • If the orzo starts to stick, lower the heat and add a little more broth, it should always look loose and glossy.
Return