Creamy Stovetop Mushroom Orzo Recipe

I recently prepared a dish of Mushroom Orzo Risotto that blends the simplicity of orzo pasta with earthy mushrooms and fresh peas. I stirred in a splash of white wine, a hint of garlic, and creamy Parmesan for a delightful balance that always surprises me every time I make it.

I recently tried an amazing twist on a usual rice side and I’ve got to share it with you. This creamy stovetop mushroom orzo is everything you didnt know you needed in your life.

I start with 1 1/2 cups of orzo pasta and toss it in 2 tablespoons of olive oil along with a small diced onion and 3 garlic cloves that really bring out the flavor. Then, I add 8 ounces of sliced mushrooms and deglaze the pan with 1/2 cup white wine before mixing in 2 cups of chicken or vegetable broth.

Stir in 1 cup of peas, a splash of 1/2 cup heavy cream and finish with 1/2 cup freshly grated Parmesan cheese, plus a sprinkle of salt and pepper to taste. This orzo with mushrooms recipe is a creamy, elegant dish whose flavor rivals any orzo risotto.

Give it a try and see why its quickly become one of my favorite orzo dishes.

Why I Like this Recipe

I like this recipe because it’s super comforting and fills my kitchen with amazing smells. I love how the creamy sauce mixes the Parmesan, heavy cream and white wine together, making every bite rich and delicious. I like that its quick and simple to make even though it tastes fancy, and the toasted orzo adds a unique, nutty flavor that I cant get enough of. Plus, the combo of mushrooms and peas gives it a fresh taste that makes me feel like i’m eating something healthy even though its a total comfort dish.

Ingredients

• Orzo Pasta: Carbs that give steady energy with a subtle nutty flavor and tender bite.
• Olive Oil: Healthy fat that enriches flavor and gives a smooth rich aroma.
• Mushrooms: Meaty texture with a strong umami taste, low in calories and offers fiber boost.
• White Wine: Adds tang and brightness while deglazing the pan and boosting overall flavor.
• Chicken Broth: Lends savory depth carrying proteins and a rich taste perfectly.
• Heavy Cream: Creates a velvety sauce with a smooth creamy finish and slight sweetness.
• Parmesan Cheese: Finishes the dish with salty umami notes and a melted gooey texture.
• Peas: Fresh peas add natural sweetness and a vibrant, nutritious pop to the mix.
• Onion: Sweet and soft when cooked, giving a flavorful base for this dish.

Ingredient Quantities

• 1 1/2 cups orzo pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1/2 cup white wine
• 2 cups chicken or vegetable broth
• 1 cup frozen peas, thawed
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

How to Make this

1. Heat the olive oil in a large skillet over medium heat and add the diced onion. Cook until its soft and translucent.

2. Add the minced garlic and sliced mushrooms. Cook them for about 5 minutes until the mushrooms start to brown.

3. Pour in the white wine and let it simmer until almost all of it evaporates.

4. Stir in the orzo pasta and let it toast briefly for about a minute, mixing well with the veggies.

5. Slowly pour in the chicken or vegetable broth, stirring constantly so the orzo cooks evenly.

6. Keep stirring for about 8-10 minutes until the orzo is nearly tender.

7. Add the thawed peas to the pan and mix them in well.

8. Reduce the heat and stir in the heavy cream along with the freshly grated Parmesan cheese.

9. Season everything with salt and pepper to taste and let it simmer for another 2-3 minutes, until the sauce gets nice and creamy.

10. Remove from the heat and serve immediately, enjoy your Creamy Stovetop Mushroom Orzo!

Equipment Needed

1. Large skillet
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Cheese grater
7. Timer or clock for tracking cooking times

FAQ

Creamy Stovetop Mushroom Orzo Recipe Substitutions and Variations

• For orzo pasta, you can use couscous or a small elbow macaroni as an alternative
• If you dont have olive oil, melted butter works pretty well too
• If white wine is a no-go, try mixing chicken broth with a little lemon juice for that tangy flavor
• Instead of heavy cream, you might use half and half, but it won’t be as rich
• For freshly grated Parmesan cheese, Pecorino Romano is a solid substitute if its all you have

Pro Tips

1. When you cook the onions and garlic, make sure not to rush it. Let them get real soft first cause that’s what really brings out the flavor in the dish
2. Toasting the orzo with the veggies before adding broth adds a cool nutty flavor. Just be careful not to burn it cause that can ruin the taste
3. Using a good quality Parmesan really makes a difference, so try not to use the super cheap stuff – it gives the dish a better creaminess and flavor
4. If you’re using frozen peas, let them thaw a bit before adding to the pan. They mix in better and you dont end up with watery bits in your sauce