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One-Pot Creamy Mushroom Orzo

Close-up of a white bowl filled with One-Pot Creamy Mushroom Orzo topped with sautéed mushrooms and parsley.
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Cook tender orzo pasta with savory mushrooms in a single pot for a quick, creamy weeknight dinner with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound cremini 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 grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon butter
  • 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 start to brown, about 6 to 8 minutes.
  3. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the orzo pasta to the pot and toast for 1 minute, stirring constantly.
  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 sticking, until the orzo is tender and most of the liquid is absorbed.
  7. Remove the pot from the heat. Stir in the butter and Parmesan cheese until the mixture is creamy.
  8. Season with salt and pepper to your preference.
  9. Stir in the fresh parsley before serving.

Notes

  • For a richer flavor, substitute half of the vegetable broth with chicken broth.
  • If you skip the wine, add an extra 1/2 cup of broth or water.
  • To make this dish vegan, omit the Parmesan cheese and butter, and stir in 2 tablespoons of nutritional yeast at the end for creaminess.
  • Stir vigorously after removing from heat to help release starch for a creamier texture.

Nutrition

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