Mushroom Orzo Risotto with Pine Nuts
Indulge in the velvety richness of Mushroom Orzo Risotto with Pine Nuts—an effortless twist on classic risotto that combines creamy comfort with nutty elegance. This recipe swaps traditional Arborio rice for tender orzo pasta, creating a luscious base infused with the earthy flavors of sautéed cremini mushrooms, aromatic garlic, and a splash of white wine. The dish is finished with a generous sprinkle of toasted pine nuts for crunch, grated Parmesan for savory depth, and a hint of fresh parsley for brightness. Perfect for a cozy dinner or an elevated side dish, this one-pot wonder is both simple to prepare and completely satisfying. With just 40 minutes from prep to table, it’s a weeknight-friendly recipe that doesn’t skimp on gourmet flair.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot
- 2 cloves Garlic
- 2 cups Cremini mushrooms
- 1 cup Orzo pasta
- 4 cups Vegetable broth
- 0.5 cup White wine
- 0.33 cup Parmesan cheese
- 0.25 cup Pine nuts
- 2 tablespoons Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped shallot and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown. Season lightly with salt and pepper.
Push the mushrooms to the edges of the skillet and add the orzo to the center. Toast the orzo for 2 minutes, stirring frequently until lightly golden.
Pour in the white wine and stir, allowing it to fully absorb into the orzo.
Add 1 cup of vegetable broth to the skillet and stir. Simmer over medium heat, adding more broth 1 cup at a time as the liquid is absorbed, and stirring frequently. This process will take about 15-20 minutes until the orzo is tender and creamy.
Once the orzo is cooked, reduce the heat to low and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and chopped parsley. Adjust seasoning with additional salt and black pepper if needed.
While the risotto finishes cooking, toast the pine nuts in a small dry skillet over medium-low heat for 2-3 minutes until golden brown and fragrant. Set aside.
Serve the Mushroom Orzo Risotto hot, garnished with toasted pine nuts and additional parsley if desired.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 31.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 591 mg | 45% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3952 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
