Creamy Mushroom Orzo (One Pot)

This Risotto-Style Mushroom Orzo is wrapped in a creamy sauce and is all made in one pot!

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Orzo Mushroom Risotto

One of the awesome things about this recipe is its minimal fuss. You get the same gorgeous flavours and texture of a risotto, without having to slave over the stove slowly adding liquid. Orzo is essentially tiny bits of pasta, and like many other pastas, you can get away with cooking it straight in the liquid without spoiling the texture.

One Pot Orzo

Just like a risotto, everything here is cooked in one pot. No need to boil and drain the orzo, the starch will actually help create a thick and creamy sauce.

White Wine

Also similar to a risotto, one of the key ingredients here is white wine. This will help cut through the richness of the creamy, starchy and buttery sauce. It also adds a really gorgeous background flavour to the dish. You’ll simmer it until it’s almost all evaporated, so it’s not overpowering at all, but still makes a world of difference.

Process shots: add mushrooms (photo 1), fry until brown then remove (photo 2), melt butter and fry onion (photo 3), add garlic and reduce down wine (photo 4), add in mushrooms and orzo (photo 5), pour in stock and cream, then add thyme and parsley (photo 6).

Mushroom Orzo

The obvious star of the show here is the mushrooms, and as such it’s important to try and get the most out of them. For this recipe you’ll want to fry the mushrooms in 2 batches. Alongside this, here’s another couple of points to consider when frying mushrooms:

1. Overcrowding the pan – putting too many mushrooms in the pan at once will cause the mushrooms to steam instead of fry.
2. Don’t annoy them – don’t shake them about every 2 seconds. Plonk them in, spread them out and leave them to brown on one side. Then give them a stir to brown the other side.
3. Salt – adding salt to the mushrooms will draw out moisture, so do it after they’ve browned. Adding before will again steam instead of fry the mushrooms.

How to serve Creamy Mushroom Orzo

The consistency might be a little loose at the start, but it will thicken up very quickly as you serve it. On the contrary, if it’s looking a little dry, you can very easily adjust by stirring through another splash of stock (or even water).

From there, I top with a sprinkling of fresh parsley and a good helping of parmesan.

Can I store/reheat leftovers?

Yep! Tightly cover in the fridge or freezer, then reheat on a low heat on the stove with a splash of liquid to loosen out the sauce (stock, milk or cream).

Alrighty, let’s tuck into the full recipe for this creamy mushroom orzo shall we?!

How to make Mushroom Orzo (Full Recipe & Video)

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For another similar recipe check out my Sausage Mushroom Pasta!

Looking for more similar recipes? Check out these beauties:

Delicious Orzo Recipes

• Lemon Chicken Orzo
• Baked Chicken Meatballs & Orzo
• Garlic Parmesan Sausage Orzo
• Spanish Chicken Orzo
• Tomato Spinach Bacon Orzo
• Garlic Butter Prawn Orzo

Creamy Mushroom Recipes

• Creamy Mushroom Pasta
• Creamy Chicken and Mushroom Pasta
• Creamy Mushrooms on Toast
• Creamy Mushroom Sauce for Steak
• Creamy One Pot Pasta with Asparagus and Mushrooms

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