This orzotto is deeply flavorful, creamy without being heavy, and comes together in one pan. It’s perfect for busy weeknights yet elegant enough for a dinner party. The mushrooms add a hearty, umami-rich bite, while the orzo creates a luxuriously smooth texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
orzo pasta mushrooms (such as cremini, button, or a mix) olive oil butter onion or shallot garlic vegetable or chicken broth parmesan cheese heavy cream or milk salt black pepper fresh thyme or parsley
Directions
Heat olive oil and butter in a wide skillet or saucepan over medium heat.
Add the chopped onion or shallot and cook until soft and translucent.
Stir in the mushrooms and cook until they release their moisture and turn golden.
Add the garlic and cook briefly until fragrant.
Stir in the orzo, coating it well with the oil and butter.
Pour in the warm broth gradually, stirring often, allowing the orzo to absorb the liquid before adding more.
Continue cooking until the orzo is tender and creamy, similar to risotto.
Stir in the cream and grated parmesan until smooth and rich.
Season with salt and black pepper to taste.
Finish with fresh herbs and serve immediately.
Servings and timing
Servings: 4 Prep time: 10 minutes Cook time: 25 minutes Total time: about 35 minutes
Variations
You can add spinach or kale at the end for extra greens. For more protein, stir in cooked chicken, shrimp, or crispy bacon. A splash of white wine added before the broth deepens the flavor, while swapping parmesan for pecorino gives a sharper finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to restore the creamy texture.
FAQs
Can I make this dish vegan?
Yes, use plant-based butter, non-dairy milk or cream, and a vegan parmesan alternative.
What mushrooms work best?
Cremini and button mushrooms are classic, but shiitake or portobello add deeper flavor.
Is orzotto the same as risotto?
Orzotto uses orzo pasta instead of arborio rice but is cooked in a similar creamy style.
Can I use water instead of broth?
Broth is recommended for flavor, but water can be used in a pinch with extra seasoning.
Does this need constant stirring?
Not constant, but regular stirring helps release starch and keeps it creamy.
Can I make it ahead of time?
It’s best fresh, but it can be made ahead and reheated with added liquid.
What can I serve with mushroom orzotto?
A simple green salad or roasted vegetables pair well.
Can I freeze orzotto?
Freezing is not ideal, as the texture may become mushy when thawed.
How do I prevent it from becoming too thick?
Add extra warm broth or milk during cooking or reheating.
Can I make it gluten-free?
Yes, substitute orzo with a small gluten-free pasta and adjust liquid as needed.
Conclusion
Creamy Mushroom Orzotto is an easy, satisfying dish that brings comfort and elegance to the table. With simple ingredients and a straightforward method, it’s a recipe you’ll want to return to again and again.
Creamy Mushroom Orzotto is a cozy, risotto-style dish made with orzo pasta, mushrooms, and a savory broth. Finished with parmesan and a splash of cream, it’s rich, satisfying, and perfect for both weeknights and special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
1 1/2 cups orzo pasta
8 oz mushrooms (cremini, button, or a mix), sliced
2 tbsp olive oil
2 tbsp butter
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth, warmed
1/3 cup grated parmesan cheese
1/4 cup heavy cream or milk
Salt, to taste
Black pepper, to taste
Fresh thyme or parsley, chopped (for garnish)
Instructions
Heat olive oil and butter in a wide skillet or saucepan over medium heat.
Add chopped onion or shallot and cook until soft and translucent, about 3-4 minutes.
Stir in the mushrooms and cook until they release moisture and turn golden, about 7-8 minutes.
Add garlic and cook for 30 seconds until fragrant.
Stir in the orzo to coat it in the fat and aromatics.
Gradually pour in the warm broth, stirring often, letting the orzo absorb the liquid before adding more.
Continue cooking and stirring until the orzo is tender and creamy, about 12-15 minutes.
Stir in the cream and parmesan cheese until fully incorporated and smooth.
Season with salt and black pepper to taste.
Garnish with fresh thyme or parsley and serve immediately.
Notes
Stir in greens like spinach or kale at the end for added nutrition.For extra protein, add cooked chicken, shrimp, or crispy bacon.A splash of white wine before addig broth adds depth of flavor.Use pecorino instead of parmesan for a sharper cheese profile.To reheat, add a splash of broth or milk to bring back creaminess.
