Mushroom Orzo (Creamy in 30 Minutes)
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic grated or pressed
- 1 pound (450 g) mushrooms sliced - cremini, white button, or a mix
- 1 cup (200 g) orzo
- 2 to 3 cups (500 - 750 ml) vegetable broth reduced-sodium
- 1½ cups (220 g) frozen peas
- ¾ cup (75 g) 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
- 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.
Substitutions
- 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.
