Creamy Mushroom Orzo
This creamy mushroom orzo is an easy one-pan recipe made with golden mushrooms, tender orzo pasta, garlic, onion, heavy cream, and freshly grated Parmesan. Ready in 35 minutes, it's a cozy side dish or simple vegetarian meal.
Servings: 4
Calories: 432kcal
Equipment
- Cooking skillet
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms thinly sliced
- 2 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1¼ cups uncooked orzo
- 2 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅓ cup freshly grated Parmesan cheese
- Fresh parsley finely chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4–6 minutes, until golden brown and most of their moisture has evaporated.
- Reduce the heat to medium. Add the butter and onion, and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the dry orzo and toast for 1 minute.
- Add the broth, salt, and black pepper. Bring to a gentle simmer, reduce the heat to low, cover, and cook for 10–12 minutes, stirring once or twice, until the orzo is tender. Add a splash of broth if needed.
- Remove from the heat. Stir in the heavy cream and Parmesan until smooth and creamy. Taste and adjust the seasoning.
- Garnish with fresh parsley and serve warm.
Notes
- Brown the mushrooms well for the best flavor.
- Stir the orzo occasionally to keep it from sticking.
- Use freshly grated Parmesan for a smoother sauce.
- Add warm broth or cream if the orzo thickens too much.
- For a vegetarian version, use vegetable broth and vegetarian-friendly Parmesan.