Print

One-Pot Creamy Mushroom Orzo

A close-up of One-Pot Creamy Mushroom Orzo garnished with fresh parsley on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy mushroom orzo entirely in one pot for simple cooking and minimal cleanup. This recipe delivers a satisfying weeknight dinner quickly.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1 1/2 cups orzo pasta
  • 4 cups vegetable broth
  • 1/2 cup dry white wine (optional)
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
  2. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 6 to 8 minutes.
  3. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the orzo pasta and toast it for 1 minute.
  5. Pour in the vegetable broth and white wine (if using). Bring the mixture to a simmer.
  6. Reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The liquid should be mostly absorbed, and the orzo tender.
  7. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  8. Season with salt and pepper to your preference.
  9. Stir in the fresh parsley before serving.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If you prefer a thicker sauce, let the orzo sit uncovered for the last 5 minutes of cooking.
  • Add 2 cups of fresh spinach during the last 2 minutes of cooking for added greens.

Nutrition

Find it online: https://cookerykings.com/one-pot-creamy-mushroom-orzo/