Creamy Mushroom Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons unsalted butter, divided
02 -
1 ½ cups (204 g) orzo pasta, uncooked
03 -
3 cups (720 g / 24 ounces) chicken broth
04 -
1 large yellow onion, diced (about 1 ½ cups)
05 -
8 ounces Baby Bella mushrooms, sliced
06 -
1 teaspoon garlic, minced
07 -
1 cup (238 g) heavy whipping cream
08 -
1 cup (100 g) parmesan cheese, grated
09 -
½ teaspoon kosher salt
10 -
¼ teaspoon black pepper
11 -
¼ teaspoon red pepper flakes, optional
12 -
parsley, chopped for garnish
13 -
parmesan, grated for garnish
# Instructions:
01 -
In a medium skillet over medium-low heat, melt 1 tablespoon of butter. Add the uncooked orzo pasta to the melted butter and stir to coat all the pieces evenly. Continue stirring constantly for about 4 minutes, until the orzo turns a light golden brown color. This toasting process adds a nutty, rich flavor to the finished dish.
02 -
Pour the chicken broth into the skillet with the toasted orzo. Bring the mixture to a low boil. Once it's boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for approximately 12-15 minutes. The orzo is done when most of the liquid has been absorbed and the pasta is tender but still has a slight bite to it.
03 -
While the orzo is cooking, melt the remaining 2 tablespoons of butter in a separate large skillet over medium heat. Once melted, add the diced yellow onion and sliced Baby Bella mushrooms. Cook, stirring occasionally, until the onions have softened and become translucent and the mushrooms have released some of their moisture and begun to soften, about 5-8 minutes. Add the minced garlic and cook for just 1 more minute, stirring frequently to prevent burning.
04 -
Pour the heavy whipping cream into the skillet with the mushrooms and onions. Add the grated parmesan cheese, kosher salt, black pepper, and red pepper flakes (if using). Stir everything together thoroughly to combine. Continue cooking, stirring occasionally, for 1-2 minutes or until the cheese has completely melted into the sauce and it's beginning to thicken slightly.
05 -
Once the orzo is finished cooking and has absorbed most of the broth, add it to the skillet with the mushroom cream sauce. Stir well to combine all the ingredients, ensuring the orzo is evenly coated with the creamy sauce and the mushrooms and onions are distributed throughout.
06 -
Transfer the creamy mushroom orzo to serving plates or bowls. Garnish with freshly chopped parsley and additional grated parmesan cheese on top. Serve immediately while still warm and creamy.
# Notes:
01 -
For a vegetarian version, substitute vegetable broth for the chicken broth.
02 -
You can add protein to this dish by including grilled chicken, shrimp, or sliced Italian sausage.
03 -
For extra mushroom flavor, you can use a mix of mushroom varieties like shiitake, oyster, or cremini.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to restore the creamy consistency.