Savory Orzo with Mushrooms

Savory orzo with mushrooms is a warm, comforting dish that I love making when I want something rich and satisfying but still quick and simple. The orzo cooks to a creamy, risotto-like texture, and the mushrooms bring a deep, earthy flavor that makes the dish feel both cozy and elegant. It works beautifully as a side or a light main course.

Why You’ll Love This Recipe

I love how this dish brings together simple ingredients and transforms them into something deeply flavorful. The mushrooms add a meaty texture, while the orzo stays tender and creamy without needing constant stirring like traditional risotto. It’s versatile enough to pair with chicken, fish, or vegetables, and it’s a great option when I want something hearty but not heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Olive oil or butter

• Mushrooms (cremini, button, or a mix), sliced

• Onion or shallot, finely chopped

• Garlic, minced

• Vegetable or chicken broth

• Fresh thyme or dried Italian herbs

• Salt

• Black pepper

• Parmesan cheese (optional, for richness)

• Fresh parsley (optional, for garnish)

Directions

1. I heat olive oil or butter in a large skillet over medium heat, then add the chopped onion and sauté until soft, about 3–4 minutes.

2. I add the garlic and mushrooms and cook until the mushrooms are browned and have released their moisture, about 6–8 minutes.

3. I stir in the orzo and toast it for 1–2 minutes to add a nutty flavor.

4. I slowly pour in the broth, about a cup at a time, stirring occasionally until the liquid is mostly absorbed before adding more.

5. I continue this process for about 10–12 minutes, or until the orzo is tender and creamy.

6. I season with salt, pepper, and fresh or dried herbs.

7. If I want it extra creamy, I stir in a bit of Parmesan cheese right before serving.

8. I garnish with parsley and serve it warm.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I usually have it ready in about 30 minutes total.

Variations

Sometimes I stir in spinach or peas toward the end for added color and nutrition. I’ve also made it with a splash of white wine added before the broth for extra depth. For a vegan version, I skip the cheese and use olive oil and vegetable broth. If I want to make it a full meal, I top it with grilled chicken, shrimp, or a poached egg.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or water to loosen it up. It reheats well and stays creamy.

FAQs

What type of mushrooms work best?

I usually use cremini or button mushrooms, but shiitake or a wild mushroom mix adds even more flavor. I just make sure to slice them evenly for consistent cooking.

Can I make this ahead of time?

Yes, I make it in advance and reheat it with a little broth or water to restore the creamy texture. It holds up well for a day or two.

How do I keep the orzo from sticking?

I stir it occasionally while it cooks, especially as the liquid reduces. Toasting the orzo before adding broth also helps keep it from clumping.

Can I use water instead of broth?

I’ve used water in a pinch, but broth adds much more flavor. If I use water, I season more heavily and consider adding a bouillon cube or base.

Is this gluten-free?

Orzo is typically made from wheat, but I’ve seen gluten-free versions made from rice or corn. I just check the label if I need a gluten-free option.

Conclusion

Savory orzo with mushrooms is a comforting, flavorful dish that’s easy enough for a weeknight and special enough for guests. It’s rich without being too heavy, and it’s endlessly adaptable depending on what I have in the kitchen. Whether I serve it as a side or a satisfying main, this recipe always hits the spot.

Print