Orzo Risotto with Mushrooms
Indulge in the ultimate comfort food with this creamy Orzo Risotto with Mushrooms, a delightful twist on traditional risotto that’s both easy and elegant. Made with tender orzo pasta and sautéed baby bella mushrooms, this dish comes together in just 35 minutes, making it perfect for weeknight dinners or special occasions. Toasting the orzo before slowly simmering it in aromatic stock ensures every bite is infused with rich flavor, while grated Parmesan cheese adds a luscious, velvety finish. A splash of dry white wine enhances the earthy mushrooms, and optional fresh thyme and parsley give a fragrant, herbaceous touch. Whether you’re serving it as a hearty side or a main course, this one-pan recipe is sure to impress! Keywords: Orzo Risotto, creamy risotto recipe, mushroom risotto, parmesan orzo, easy dinner recipes.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup orzo pasta
- 8 ounces baby bella mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion
- 2 cloves garlic cloves
- 0.5 cup dry white wine
- 3 cups chicken or vegetable stock
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon fresh thyme (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Clean and slice the mushrooms into thin slices. Finely chop the onion and garlic.
In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter is melted.
Add the onion and garlic to the pan and sauté for 2-3 minutes until softened and fragrant.
Add the mushrooms to the pan and cook for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the orzo pasta and toast for 1-2 minutes, ensuring it is coated in the oil and evenly heated.
Pour in the white wine and cook, stirring, until the liquid is mostly evaporated.
Gradually add the chicken or vegetable stock, one ladleful at a time, stirring frequently. Allow each ladleful to absorb before adding the next.
Continue adding stock and stirring for about 15-18 minutes, or until the orzo is cooked al dente and the dish has a creamy consistency.
Remove the pan from the heat. Stir in the grated Parmesan cheese, fresh thyme (if using), salt, and black pepper. Adjust seasoning to taste.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 363 mg | 28% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 458 mg | 10% | |
*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.
