Creamy Orzo Mushroom Risotto (Printable Version)

A creamy, comforting pasta dish with sautéed mushrooms, warm broth, and Parmesan cheese finished with butter for rich, savory flavor.

# What You'll Need:

→ 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)

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add garlic and mushrooms; cook for 5-6 minutes until softened and lightly browned.
03 - Stir in the orzo and cook for 1 minute to lightly toast the pasta.
04 - Pour in white wine if using and cook until mostly absorbed.
05 - Add about 1 cup warm vegetable broth, stirring often. When mostly absorbed, continue adding broth in 1/2-cup increments, stirring and allowing absorption each time.
06 - After 10 minutes, stir in peas if using. Continue adding broth and stirring until orzo is al dente and creamy, about 18-20 minutes total cooking time.
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.

# Tips for Success:

01 -
  • It delivers all the creamy satisfaction of traditional risotto but cooks in half the time, perfect for those evenings when patience is in short supply but cravings are strong.
  • The combination of earthy mushrooms with the subtle chew of orzo creates a textural dance that store-bought risotto simply cannot match.
02 -
  • The orzo will continue cooking slightly after you remove it from the heat, so aim for just shy of your desired tenderness when you turn off the flame.
  • I once accidentally added all the broth at once in a distracted moment, and discovered that while the dish was still delicious, it lacked that distinctive creamy texture that comes from the gradual addition method.
03 -
  • Keep the broth warm in a separate pot while making this recipe, as cold liquid shocks the cooking process and leads to uneven texture in the final dish.
  • If you find yourself without white wine, a tiny splash of white wine vinegar or even lemon juice can provide that crucial acidity that balances the richness of the dish.
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