Cream/ Hearty Dinners

Creamy Mushroom Orzo (One Pot)

June 30, 2020 (Last Updated: August 10, 2022) by Chris Collins

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

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orzo in white bowl garnished with parsley with two forks resting on bowl

Orzo Mushroom Risotto

One of the awesome things about this recipe is it’s 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 the 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).

How to make mushroom orzo - 6 step by step photos

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.

What mushrooms to use?

Here I use chestnut mushrooms. I love their ‘meaty’ texture and flavour. But you can use any variety of mushroom you fancy, just ensure they’re all sliced to even sizes so they cook at the same rate.

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).

closeup shot of mushroom orzo in large pot with wooden spoon digging in

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

If you’re after another one pot orzo recipe then check out my One Pot Spanish Chicken Orzo and Lemon Chicken Orzo!

For more similar recipes check out these beauties too:

Creamy Mushroom Recipes

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

overhead shot of orzo in white bowl on marble background

How to make Mushroom Orzo (Full Recipe & Video)

orzo in white bowl garnished with parsley with two forks resting on bowl

Creamy Mushroom Orzo

This Risotto Style Mushroom Orzo is wrapped in a creamy sauce and all made in one pot!
5 from 7 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Calories per serving: 732kcal
Cost per serving: £3 / $4


  • Large Pot & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Fine Cheese Grater
  • Jug (for stock)

Ingredients (check list):

  • 2 cups / 400g Uncooked Orzo
  • 1lb / 500g Mushrooms, sliced (here I use Chestnut Mushrooms)
  • 3 1/2 cups / 875ml Chicken Stock (not piping hot!)
  • 1 cup / 250ml Heavy/Double Cream at room temp
  • 1/2 cup / 120ml Dry White Wine (see notes)
  • 1/2 cup / 40g freshly grated Parmesan (plus more to serve)
  • 2 tbsp Butter
  • 2 fat cloves of Garlic, minced
  • 1 tbsp finely diced Fresh Parsley (plus a pinch more to garish)
  • 2 tsp finely diced Fresh Thyme (can sub 1/2-3/4tsp dried thyme)
  • 1 medium Onion finely diced
  • Olive Oil, as needed
  • Salt & Black Pepper, to taste


  • In a large pot over medium heat add a drizzle of olive oil, then place in half your mushrooms. Leave to brown on one side, flip them over then season with a pinch of salt and pepper. Continue frying until nicely browned then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It's important to not cram in the mushrooms or they'll steam and lose flavour. Also important to not move them about too much or they won't brown.
  • Melt in 1 tbsp butter, then add your onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another min then pour in white wine. Allow the wine to simmer and reduce for a good 5mins, until it's almost all evaporated, deglazing the pan as necessary. It's important to ensure you reduce down the wine or it'll be too strong in the sauce.
  • Pour in the orzo and add back in your mushrooms. Pour in stock and cream, then sprinkle in parsley, thyme and salt & pepper. Important your cream is at room temp and your stock isn't piping hot or it'll curdle the cream. Give it a good stir then bring it to simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened.
  • Remove from heat and stir through your second tbsp of butter and your parmesan. If you over reduce the sauce just add a splash more stock. Serve with extra parmesan/parsley!

Quick 1 min demo!


a) Stock - You can substitute veg stock, but chicken stock is preferable. Chicken and mushroom is a classic flavour! In both cases just make sure the stock isn't piping hot or it may curdle the cream.
b) Wine - The wine cuts through the richness of the sauce and adds a real 'restaurant quality' finish. Highly recommend adding it (just ensure you reduce it right down). Most, if not all of the alcohol will burn off, but if for whatever reason you don't want to use it just add more stock.
c) Leftovers - Cool and tightly cover in the fridge (2-3 days, longer at your discretion) or freezer (up to one month). Thaw in the fridge then reheat on the stove on low heat with a splash of stock, milk or cream. Just to loosen up the sauce again.
d) Calories - based on using 1 tbsp olive oil to fry mushrooms, salted butter and no extra parmesan. Shared by 4.

Your Private Notes:


Nutrition Facts
Creamy Mushroom Orzo
Amount Per Serving
Calories 732 Calories from Fat 311
% Daily Value*
Fat 34.5g53%
Saturated Fat 18.762g94%
Trans Fat 0.002g
Polyunsaturated Fat 2.499g
Monounsaturated Fat 11.359g
Cholesterol 96mg32%
Sodium 236mg10%
Potassium 789mg23%
Carbohydrates 88.94g30%
Fiber 12.7g51%
Sugar 5.47g6%
Protein 16.67g33%
Vitamin A 1350IU27%
Vitamin C 7.1mg9%
Calcium 189mg19%
Iron 1.99mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    June 16, 2022 at 9:42 pm

    5 stars
    Love this recipe. Makes a nice side dish for my grilled chicken and simple to make with ingredients you have on hand.

    • Reply
      Chris Collins
      June 17, 2022 at 9:39 am

      Thanks or the review, Sandy! I hadn’t thought of having this as a side dish for chicken. I’ll deffo give it a go myself

  • Reply
    June 8, 2022 at 9:58 pm

    5 stars
    Didn’t use the wine and substitute the creams for Philadelphia but it was really really good + taught me how to properly fry mushroom

    • Reply
      Chris Collins
      June 9, 2022 at 10:31 am

      Great to hear this went down well, Jamie! Will have to try it with cream cheese myself – sounds delish! C.

  • Reply
    Mary Badalucco
    June 15, 2021 at 3:10 am

    Can I make it ahead of time and warm it up

    • Reply
      Chris Collins
      June 15, 2021 at 9:17 am

      Hi Mary, this is best served fresh, just to keep that gorgeous creamy texture. It’s never quite replicated when warmed up, but it can still be done. Just warm up on the stove over a low heat with a splash of milk, water or cream to loosen up the sauce again. C x

  • Reply
    November 13, 2020 at 2:51 pm

    5 stars
    This looks absolutely delightful!

    • Reply
      Chris Collins
      November 13, 2020 at 5:06 pm

      Thanks Erica!

  • Reply
    November 13, 2020 at 2:27 pm

    5 stars
    Yummy! This was so delicious and tasty! My family loved this recipe! I can’t wait to make this again soon!

    • Reply
      Chris Collins
      November 13, 2020 at 5:06 pm

      Awesome to hear!! 🙂

  • Reply
    Toni Dash
    November 13, 2020 at 2:20 pm

    5 stars
    This orzo is SO amazing!! Thanks for the recipe! My family loved it!

    • Reply
      Chris Collins
      November 13, 2020 at 5:06 pm

      Yay! So glad it went down well 🙂

  • Reply
    Sarah James
    November 13, 2020 at 1:26 pm

    5 stars
    Your Mushroom Orzo looks delicious and so creamy, my mouth is watering! I love how you haven’t got to drain the pasta and the starch helps create the thick and creamy sauce.

    • Reply
      Chris Collins
      November 13, 2020 at 5:06 pm

      Thank you so much! Yup, always handy and less washing up 🙂

  • Reply
    Kylie Archer
    November 13, 2020 at 11:37 am

    5 stars
    I swear orzo is the most underrated pasta ever! This is so delicious that even my mushroom hating husband enjoyed it!

    • Reply
      Chris Collins
      November 13, 2020 at 5:04 pm

      It really is! So glad it went down well 🙂