Description
Creamy Mushroom Orzo is a comforting one-pot meal packed with tender orzo pasta, golden mushrooms, sweet peas, and savory Parmesan cheese. Finished with fresh parsley and lemon, this easy 30-minute recipe delivers the creamy texture of risotto without the extra effort. It’s perfect for busy weeknights, quick lunches, or a cozy family dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, grated or pressed
- 1 pound mushrooms, sliced (cremini, white button, or a mixture)
- 1 cup orzo pasta
- 2–3 cups reduced-sodium vegetable broth
- 1½ cups frozen peas
- ¾ cup grated Parmesan cheese, or more to taste
- 2 tablespoons fresh parsley, chopped
- ½ lemon, zested and juiced
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Brown the mushrooms: Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until tender and lightly browned. Season with salt and black pepper.
- Toast the orzo: Stir in the orzo and cook for 1 minute, allowing the pasta to absorb some of the flavors.
- Add the broth: Pour in 2 cups of vegetable broth and bring the mixture to a gentle simmer. Cover and cook for about 5 minutes, stirring once or twice.
- Add the peas: Stir in the frozen peas and continue cooking until the orzo is tender but still slightly firm.
- Adjust the consistency: Add small splashes of the remaining broth as needed, stirring occasionally until the orzo becomes creamy and saucy.
- Add the finishing ingredients: Turn off the heat and stir in the Parmesan cheese, chopped parsley, lemon zest, and a squeeze of lemon juice.
- Taste and serve: Adjust the salt, pepper, and lemon juice to your preference. Serve warm with extra Parmesan and fresh parsley if desired.
Notes
- Serve immediately: Mushroom orzo tastes best while warm and creamy. Pair it with a fresh green salad, roasted vegetables, or crusty bread.
- Add extra cheese: Sprinkle additional Parmesan over each serving for a richer, more savory flavor.
- Keep it creamy: Reserve a little vegetable broth to stir into the orzo just before serving if it thickens too much.
- Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently: Warm leftovers in a skillet over low heat with a splash of vegetable broth or water, stirring until creamy.
- Freezing: Freezing is possible, but the orzo and mushrooms may become softer after thawing. For the best texture, enjoy it fresh or refrigerated.
- Make ahead: Chop the onion, garlic, mushrooms, and parsley in advance to make preparation quicker.
- Keep it vegetarian: Use vegetarian Parmesan or a suitable hard-cheese alternative if avoiding animal rennet.