Mushroom orzo is a creamy, comforting dish that brings together tender pasta, earthy mushrooms, and a flavorful blend of garlic, herbs, and Parmesan. This versatile recipe is perfect as a hearty vegetarian main course or as a side dish to accompany roasted chicken or fish. The orzo’s risotto-like texture combined with the umami-rich mushrooms makes this dish a satisfying choice for any occasion, from weeknight dinners to special gatherings.
Ingredients
- 1 cup orzo pasta
- 2 tbsp olive oil or unsalted butter
- 2 cups mushrooms, sliced (button, cremini, or a mix)
- 2 garlic cloves, minced
- 1/2 cup onion, finely chopped
- 2 1/2 cups vegetable or chicken broth
- 1/4 cup dry white wine (optional)
- 1/3 cup grated Parmesan cheese
- 1 tbsp fresh parsley or thyme, chopped
- Salt and pepper, to taste
- Optional garnish: extra Parmesan and parsley
Instructions
- Sauté the mushrooms: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the mushrooms and a pinch of salt, and cook for 5-7 minutes until golden and softened. Remove the mushrooms from the pan and set aside.
- Cook the aromatics: In the same skillet, add the remaining olive oil or butter. Sauté the onion and garlic for 2-3 minutes until fragrant and translucent.
- Toast the orzo: Stir in the orzo pasta and cook for 1-2 minutes, allowing it to toast lightly and absorb some flavor from the pan.
- Deglaze and simmer: If using, pour in the white wine and let it reduce for 1 minute. Add the broth, 1/2 cup at a time, stirring frequently. Let the orzo simmer, absorbing the liquid, until cooked al dente (about 10-12 minutes). Stir occasionally to prevent sticking.
- Combine with mushrooms: Return the sautéed mushrooms to the skillet and stir them into the orzo. Mix in the grated Parmesan cheese and chopped parsley or thyme. Season with salt and pepper to taste.
- Serve: Serve the mushroom orzo hot, garnished with extra Parmesan and parsley if desired. Pair it with a side salad or roasted vegetables for a complete meal.
