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Mushroom orzotto.

Mushroom Orzotto (Creamy One-Pot Orzo)

Allie Hagerty
You'll love this mushroom orzotto! Orzo cooked like risotto with sautéed mushrooms, warm stock, a touch of cream, and Parmesan. Silky, savory, and ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Pasta
Servings 4 servings

Equipment

  • Large pot or deep sauté pan (with high sides)
  • wooden spoon
  • measuring cup

Ingredients
  

  • 1 cup orzo
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 pound mushrooms sliced (cremini, baby bella, shiitake, or mix)
  • ½ cup dry white wine optional; or use 2 tablespoons lemon juice + extra stock
  • 3 cups vegetable broth or chicken broth kept hot
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • 2 sprigs fresh thyme plus extra leaves for serving
  • Kosher salt and black pepper to taste
  • Lemon zest for finishing (optional)

Instructions
 

  • Bring the stock to a bare simmer in the pot, then pour it into a measuring cup to keep hot.
  • Melt butter with olive oil over medium-high heat. Add onion and cook until translucent. Stir in garlic, then add mushrooms and thyme with a pinch of salt; cook until golden and most liquid evaporates (5–7 minutes).
  • Stir in the dry orzo and toast about 1 minute over medium heat until glossy and lightly fragrant.
  • Pour in the white wine (if using) and scrape the bottom of the pan; reduce 2–3 minutes until nearly absorbed.
  • Add a ladle of hot stock and stir as it simmers. When mostly absorbed, add another splash. Repeat—small additions, gentle stirring—until the orzo is al dente and suspended in a creamy sauce (8–10 minutes). If you run low on stock, add a little hot water.
  • Lower the heat. Stir in heavy cream and Parmesan until silky. Season with black pepper and salt; add lemon zest for brightness if you like. If it tightens, loosen with a spoonful of hot stock; if it’s loose, simmer 1–2 minutes.
  • Let the mushroom orzotto sit off heat for 1 minute to settle. Finish with thyme leaves and extra Parmesan, then serve warm.

Notes

Expert Tips from My Kitchen
Sear mushrooms over medium-high heat (work in a second batch if crowded) and scrape the bottom of the pan as you go.
Add hot stock in small waves and pull the orzo al dente; loosen with a splash of liquid if it tightens.

Storage & Reheat
Refrigerate airtight up to 3 days. Reheat gently with a little stock or water until glossy; freezing isn’t ideal—if you must, thaw overnight and revive with extra Parmesan.

 
 

Nutrition Facts

Calories: 410kcalCarbohydrates: 37gProtein: 12gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 53mgSodium: 120mgPotassium: 550mgFiber: 3gSugar: 6gVitamin A: 662IUVitamin C: 5mgCalcium: 120mgIron: 1mg
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