Quick & Easy Creamy Mushroom Orzo

Ruth M. Moran

A rich, creamy, and comforting one-pot mushroom orzo that’s quick to make and full of flavor.

Perfect for busy weeknights, this fiber-rich, protein-packed dish blends mushrooms, parmesan, and cream for a satisfying meal the whole family will love.

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Prep Time 5

Cook Time 35

Total Time 40

Course Dinner, Main Course

Cuisine Comfort Food, Italian

Servings 4

Equipment

Large Pot
Wooden spoon
Sharp Knife
Chopping board
Fine cheese grater
Jug or measuring cup for stock

Ingredients

2 cups 400g uncooked orzo
1 lb 500g mushrooms, sliced (chestnut or button mushrooms)
3 ½ cups 875ml chicken stock, warm but not hot
1 cup 250ml heavy cream, at room temperature
½ cup 120ml dry white wine
½ cup 40g freshly grated Parmesan, plus extra to serve
2 tbsp butter
2 large garlic cloves minced
1 tbsp fresh parsley finely chopped, plus extra to garnish
2 tsp fresh thyme finely chopped (or 1/2–3/4 tsp dried thyme)
1 medium onion finely diced
Olive oil as needed
Salt and black pepper to taste

Instructions

Prepare the Ingredients: Begin by gathering and prepping all your ingredients.
Slice the mushrooms evenly to ensure they cook consistently.
Finely dice the onion, mince the garlic cloves, and chop the fresh parsley and thyme.
Measure out the orzo, cream, chicken stock, and wine.
Having everything prepped and ready before turning on the stove ensures a smooth, stress-free cooking process.
Brown the Mushrooms: Heat a large pot over medium heat and drizzle in a little olive oil.
Add half of the sliced mushrooms to the pan, making sure not to overcrowd them.
Let the mushrooms sit undisturbed for a few minutes until the bottom side is golden brown.
Flip the mushrooms carefully, season with a pinch of salt and pepper, and cook until nicely caramelized.
Remove the mushrooms to a separate bowl and repeat this process with the remaining mushrooms.
Proper browning is essential to develop deep, savory flavor, so resist the urge to rush or stir too much.
Sauté the Aromatics: In the same pot, melt 1 tablespoon of butter over medium heat.
Add the finely diced onion and sauté until it softens and begins to turn a light golden color.
Stir occasionally to prevent sticking or burning. Once the onion is fragrant and tender, add the minced garlic and cook for another minute.
Garlic should become aromatic but not browned, as burnt garlic can add bitterness to the dish.
Deglaze with Wine: Pour in the dry white wine and allow it to gently simmer.
Scrape the bottom of the pan with your wooden spoon to release any flavorful brown bits left from the mushrooms and onions—this is called deglazing and it adds depth to your sauce.
Let the wine reduce for about 5 minutes until almost completely evaporated.
Reducing the wine fully ensures that its flavor is concentrated and not overpowering.
Combine Orzo and Mushrooms: Add the uncooked orzo to the pot, stirring well to coat the grains with the aromatic mixture.
Then return the browned mushrooms to the pot.
This allows the flavors to meld together before adding the liquids.
The orzo will begin to absorb some of the savory mushroom-onion flavors at this stage, which is key to achieving a rich, layered taste.
Add Stock, Cream, and Herbs: Pour in the chicken stock and room-temperature heavy cream, stirring gently to combine.
Sprinkle in the fresh parsley, thyme, and a generous pinch of salt and black pepper.
Ensure the cream is at room temperature and the stock is warm—not piping hot—to prevent curdling.
Stir the mixture well, making sure all ingredients are evenly distributed.
Simmer Until Creamy: Reduce the heat to low and let the orzo simmer gently.
Stir frequently to prevent sticking and ensure even cooking.
As the orzo cooks, it will gradually absorb the liquid, and the sauce will thicken into a creamy, risotto-like consistency.
This process usually takes around 15–20 minutes.
Taste occasionally and adjust seasoning if needed. If the sauce reduces too much before the orzo is fully tender, add a small splash of stock to loosen it up.
Finish with Butter and Parmesan: Once the orzo is cooked to your preferred tenderness, remove the pot from the heat.
Stir in the remaining tablespoon of butter and the freshly grated Parmesan.
This finishing step enriches the sauce, giving it a silky, luxurious texture and a savory depth of flavor.
Taste and adjust salt and pepper as needed.
Serve and Garnish: Scoop the creamy mushroom orzo onto plates or into bowls.
Sprinkle with extra Parmesan, a pinch of fresh parsley, and a light crack of black pepper for presentation.
Serve immediately while warm. This dish pairs beautifully with a simple green salad or crusty bread for a complete, satisfying meal.
Storage and Reheating Tips: If you have leftovers, cool the orzo completely and store it in an airtight container in the fridge for 2–3 days.
For longer storage, freeze in a suitable container for up to a month.
To reheat, gently warm on the stove over low heat, adding a splash of stock, cream, or milk to loosen the sauce and restore its creamy consistency.

Notes

Stock Choice Matters: Chicken stock is ideal for deep, savory flavor, but vegetable stock works for a vegetarian option. Always avoid piping-hot stock to prevent cream from curdling.
Wine Enhances Flavor: White wine balances richness and adds a subtle depth. Fully reduce the wine to prevent a strong, alcoholic taste.
Mushroom Browning Is Key: Fry mushrooms in batches to avoid steaming and ensure they caramelize properly for maximum umami flavor.
Cream Temperature: Use room-temperature cream to avoid curdling when combined with warm stock.
Leftovers Reheat Easily: Store in the fridge for 2–3 days or freeze up to one month. Reheat gently with a splash of stock or milk to restore creaminess.