This mushroom orzo gives you all the creamy, cozy comfort of mushroom risotto in one pot, with less stirring and dinner on the table in about 30 minutes.
If you love easy orzo dinners, try our Lemon Orzo with Zucchini, Tuscan Orzo with Chickpeas and Kale, or Mediterranean One-Pot Vegetable Orzo next.
Don’t Lose This Recipe
Enter your email to save this recipe. We'll send it to your inbox, and you'll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Why you’ll love our Mushroom Orzo!
Mushroom risotto has always been one of my favorite comfort foods. 🍄 My nonna used to make it for my cousin and me growing up, and I can still remember how incredibly creamy and delicious it was.
The only problem? Risotto requires time, attention, and plenty of stirring. Enter mushroom orzo: my easy weeknight answer to mushroom risotto. It’s every bit as cozy and creamy, but it comes together in one pot and a fraction of the time. 🙌
Louise and I make ours with olive oil and skip the butter. As the orzo cooks right in the skillet, it releases starch and creates its own wonderfully creamy sauce. Add Parmesan at the end and, honestly, it’s already plenty rich and satisfying. For an extra-luscious finish, you can absolutely stir in a couple tablespoons of butter with the Parmesan.
It’s simple and vegetable-packed enough for a weeknight, yet so delicious I’d happily serve it to friends and family for dinner. ❤️ Cozy food at its best.
P.S: For more cozy mushroom dinners, try our Mushroom Stroganoff, Hummus Pasta with Mushrooms, or Mushroom Ragu.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: builds a flavorful base and keeps this one-pot orzo rich without butter. Substitute regular olive oil.
- Yellow onion: adds sweetness and depth. Substitute white onion, shallots, or leeks.
- Garlic: fresh grated or pressed garlic works best. If garlic intolerant, simply omit it or add extra herbs and lemon zest for flavor.
- Mushrooms: cremini, white button, or a mix make a deeply savory mushroom pasta. Baby bella, portobello, or shiitake are excellent too.
- Orzo: its starch creates that signature creamy texture. Substitute another small pasta, adjusting broth and cooking time as needed.
- Vegetable broth: seasons the orzo as it cooks. Start with less and add more as needed. Chicken broth works if you’re not vegetarian.
- Frozen peas: add color, sweetness, and extra vegetables. Substitute spinach, asparagus, or finely chopped broccoli.
- Parmesan: melts into the starchy orzo for a creamy, savory finish. Pecorino Romano or Grana Padano also work.
- Fresh parsley: adds freshness to this creamy orzo recipe. Substitute basil, chives, or thyme.
- Lemon: optional, but zest and juice brighten the mushrooms beautifully.
- Salt and black pepper: season to taste, especially after adding the broth and Parmesan.
How to Make Mushroom Orzo
Step 1: Sauté the onion and garlic
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3 to 4 minutes, until soft. Stir in the garlic and cook for about 30 seconds, until fragrant.
Step 2: Brown the mushrooms
Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally.
Let them soften, release their moisture, and start to brown. Season with a good pinch of salt and black pepper.
Step 3: Start cooking the orzo
Stir in the orzo and toast it for about 1 minute, stirring often.
Pour in 2 cups of vegetable broth and bring to a gentle simmer. Cover and cook for 5 minutes only, stirring once or twice. The orzo will still be slightly undercooked at this point.
Step 4: Add the peas and finish cooking
Stir in the frozen peas and continue cooking until the orzo is tender but still has a little bite.
Add more broth as needed, a small splash at a time, and stir occasionally. The orzo should become creamy and saucy, not dry or soupy.
Turn off the heat, then stir in the Parmesan, parsley, lemon zest, and a squeeze of lemon juice.
Mix until creamy and glossy. Taste, adjust the salt and pepper, and serve warm.
Serving Suggestions
- Make it a complete dinner: Serve mushroom orzo with a simple green salad, roasted broccoli, asparagus, or green beans.
- Add more protein: Top with grilled chicken, salmon, shrimp, or a fried egg. For a vegetarian option, add white beans or crispy chickpeas.
- For a dinner party: Pair it with roasted vegetables and a big salad. It feels special enough for guests but is easy to make.
- Make it ahead: Prepare it a little underdone, refrigerate, then gently reheat with a splash of broth until creamy again.
- Serve as a side: Use smaller portions alongside chicken, fish, meatballs, or a hearty vegetable main.
Tips
- Brown the mushrooms well: Give them time to release their moisture and develop golden edges. That browning creates much of the savory flavor in the dish.
- Toast the orzo: Cook the dry orzo with the mushrooms and aromatics for about 1 minute before adding the broth. It adds flavor and helps the pasta hold its texture.
- Start with 2 cups of broth: It’s easy to add more, but you can’t take it out. Different brands of orzo and different pans may absorb liquid differently. If the orzo needs more cooking time, add broth a small splash at a time until it’s al dente and saucy.
- Keep it at a gentle simmer: A hard boil can cook away the liquid too quickly before the pasta is tender.
- Stir occasionally: Orzo can stick to the bottom of the skillet. A few gentle stirs also help release starch for a naturally creamy texture.
- Finish the Parmesan off the heat: This helps it melt smoothly into the starchy liquid rather than becoming clumpy.
- Keep it looser than you think: Orzo continues absorbing liquid after cooking. Take it off the heat while it’s still creamy and slightly saucy.
- Serve it right away: This is when mushroom orzo is at its creamiest. If it thickens while sitting, stir in a splash of warm broth before serving.
Frequently Asked Questions
Yes. The starch released by the orzo naturally thickens the broth, so the dish will still be creamy. Parmesan adds extra richness and savory flavor.
Absolutely. Spinach, asparagus, broccoli, or kale are easy additions to this vegetarian orzo recipe. Add quick-cooking vegetables toward the end so they stay fresh and colorful.
Yes. White beans or chickpeas are easy vegetarian additions. If you eat meat or fish, grilled chicken, shrimp, or salmon pair particularly well with the mushrooms.
Orzo keeps absorbing liquid as it sits. Stir in a splash of warm broth until your one-pan orzo is creamy and saucy again.
Yes, although it’s creamiest freshly made. If making it ahead, slightly undercook the orzo and reheat gently with a splash of broth.
Let leftovers cool, then refrigerate them in an airtight container for up to 3 days. Reheat with a splash of broth to loosen the sauce. You can also freeze mushroom orzo, although the pasta will be softer and less creamy after thawing.
More Easy Orzo Dinners
- Mediterranean Lentil and Orzo
- Chickpea Orzo
- Mediterranean Orzo and Beans
- Roasted Zucchini Orzo
- Roasted Brussels Sprouts Orzo
- Roasted Butternut Squash Orzo
- Roasted Eggplant Orzo
- Roasted Tomato Orzo
If you try this Mushroom Orzo Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Mushroom Orzo (Creamy in 30 Minutes)
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 mix
- 1 cup orzo
- 2 to 3 cups vegetable broth reduced-sodium
- 1½ cups frozen peas
- ¾ cup grated Parmesan or more to taste
- 2 tablespoons fresh parsley chopped
- ½ lemon zest and juice
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
Instructions
- Sauté the aromatics: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 medium yellow onion and cook for 3 to 4 minutes until soft. Add 3 cloves garlic (grated) and cook for 30 seconds.
- Brown the mushrooms: Add 1 pound mushrooms (sliced) and cook for 5 to 7 minutes, stirring occasionally, until soft and lightly browned. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Start the orzo: Stir in 1 cup orzo and cook for 1 minute. Add 2 cups vegetable broth and bring to a gentle simmer. Cover and cook for 5 minutes only, stirring once or twice. The orzo will still be slightly undercooked.
- Add the peas and finish: Stir in 1½ cups frozen peas. Continue cooking until the orzo is tender but still has a little bite, adding small splashes of broth as needed. Stir occasionally until creamy and saucy.Turn off the heat. Stir in ¾ cup grated Parmesan, 2 tablespoons fresh parsley, lemon zest, and a squeeze of lemon juice. Taste, adjust the salt and pepper, and serve warm.
Notes
- Extra virgin olive oil → Regular olive oil
- Yellow onion → White onion, shallots, or leeks
- Garlic → Omit, or use extra herbs and lemon zest
- Mushrooms → Cremini, white button, baby bella, portobello, shiitake, or a mix
- Orzo → Another small pasta; adjust broth and cooking time
- Vegetable broth → Chicken broth
- Frozen peas → Spinach, asparagus, or finely chopped broccoli
- Parmesan → Pecorino Romano, Grana Padano, or 1/4 cup nutritional yeast
- Fresh parsley → Basil, chives, or thyme
- Lemon → Optional; omit if preferred
- Brown the mushrooms: Golden edges = deeper, savory flavor.
- Toast the orzo: Give it 1 minute before adding broth.
- Add broth gradually: Start with less; add small splashes as needed.
- Simmer gently: Avoid a hard boil.
- Stir occasionally: Prevent sticking and encourage creaminess.
- Add Parmesan off heat: It melts more smoothly.
- Keep it saucy: Orzo thickens as it sits.
- Serve right away: It’s creamiest when fresh.
- Store leftovers: Refrigerate airtight; reheat with a splash of broth.
Nutrition
Don’t Lose This Recipe
Enter your email to save this recipe. We’ll send it to your inbox, and you’ll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Once again, you won over my carnivorous crowd! This recipe has powerful flavors and is so filling! Took me a little longer to cook it because I have to use gluten-free orzo and it takes considerably longer. But it was worth the wait! Definitely going to repeat this when winter hits; it will be the coziest dinner ever! Thank you, thank you!
Made this with fresh chopped spinach and chicken broth which was absolutely delicious. Comfort food and so nutritious. Ill be making this again
I cannot get just the recipe to print! Help
Hi ther, have you already tried to click the “Print Recipe” button in the recipe card near the bottom of the page? This opens a printer-friendly version with just the recipe.
If you are still having issues let me know!!
Best,
Louise
I’ve made this 3 times now, it’s a big favourite in my house!
Thank you for all these amazing recipes! Cookbook please!
Last week 7/7 nights, Nico food.
I made this tonight with the broccoli version.. I added roasted red pepper and air fried garlic tofu. I enjoyed the recipe very much . It was easy, delicious and quick. I actually had seconds. Thank you so much!