Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
The One-Pot Mushroom Orzo That’s Taking Over Our Weeknights
Servings: 6 people (up to 6)
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic grated or pressed
- 1 pound (450 g) mushrooms sliced - cremini, white button, or a mix
- 1½ cup (225 g) orzo pasta
- 4 cups (1 lt) vegetable broth or more if necessary
- 1 cup (150 g) frozen peas
- ¾ cup (75 g) grated parmesan or non-dairy cheese
- 3 tablespoons (45 g) unsalted butter or non-dairy butter
- 2 tablespoons fresh parsley chopped
- 1 lemon optional zest and juice
- ½ teaspoon salt and black pepper to taste
- Sauté Aromatics: Heat 2 tablespoons extra virgin olive oil in a large skillet. Cook 1 yellow onion (chopped) for 3–4 minutes, then stir in 3 cloves garlic (grated) for 30 seconds.
- Cook Mushrooms: Add 1 pound mushrooms (sliced) and sauté for 5–7 minutes until browned. Season with a pinch of salt and pepper.
- Toast Orzo: Stir in 1½ cup orzo pasta and toast for 1 minute, stirring often.
- Simmer: Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 5 minutes. Stir occasionally.
- Finish: Add 1 cup frozen peas and cook 1–2 minutes. Off heat, stir in ¾ cup grated parmesan, 3 tablespoons unsalted butter, 2 tablespoons fresh parsley, the zest of 1 lemon, and a squeeze of its juice. Stir until creamy, adjust for salt, and serve warm.
Substitutions
- Olive oil → Swap with avocado oil or butter
- Yellow onion → Try red onion or shallot
- Garlic → Use garlic powder if needed
- Mushrooms → Sub with portobello, shiitake, or canned
- Orzo → Use pearl couscous, ditalini, or small shells
- Veggie broth → Water + bouillon or chicken broth
- Frozen peas → Try edamame, spinach, or zucchini
- Parmesan → Use pecorino, grana padano, or vegan parm
- Butter → Swap with vegan butter or more olive oil
- Parsley → Sub with basil, chives, or dried herbs
- Lemon → Use a splash of vinegar instead
- Salt & pepper → Add red pepper flakes for heat
- Use a wide pan for better mushroom browning—no soggy steam here!
- Toast the orzo for 1 minute to boost flavor and improve texture
- Stir often to prevent sticking and keep the orzo creamy
- Add peas last to keep them bright, sweet, and protein-packed
- Splash in extra broth if the orzo needs more time or liquid
- Turn off the heat before adding butter and cheese for a smooth finish
- Taste and tweak—salt, pepper, and a squeeze of lemon make it pop
- Make it yours with spinach, sun-dried tomatoes, or white beans
