Save to Pinterest The first time I made orzo this way, my roommate walked into the kitchen and asked why I was making risotto on a Tuesday night. When I explained it was actually pasta, she stood there watching me add broth ladle by ladle, completely fascinated by how the tiny grains transformed into something so velvety and rich. Now it is my go-to when I want comfort food but do not have the patience or attention span for traditional risotto.
I served this at a dinner party last winter alongside a simple green salad and crusty bread. My friend Mark, who swears he does not like mushrooms, went back for thirds and finally admitted he might have been wrong about fungi all these years. Something about how the mushrooms get concentrated and savory as they cook down with the wine changes even the most skeptical minds.
Ingredients
- 1 1/2 cups (300 g) orzo pasta: This rice shaped pasta is the secret to getting that risotto style creaminess with a more approachable texture
- 2 tablespoons olive oil: Use a good quality extra virgin olive oil since it forms the flavor base for the whole dish
- 1 small onion, finely chopped: The onion should disappear into the dish, providing sweetness without distinct chunks
- 2 garlic cloves, minced: Fresh minced garlic melts into the orzo better than garlic powder ever could
- 10 oz (300 g) cremini or button mushrooms, sliced: Cremini mushrooms have more depth than white button mushrooms, but either works beautifully
- 1/2 cup (75 g) frozen peas (optional): These add little pops of sweetness and color that make the dish feel finished
- 4 cups (1 liter) vegetable broth, kept warm: Warm broth prevents the cooking temperature from dropping too much with each addition
- 1/4 cup (60 ml) dry white wine (optional): The wine adds acidity that cuts through the richness, but more broth works fine too
- 1/2 cup (50 g) freshly grated Parmesan cheese: Pre grated cheese never melts quite right into hot pasta, so grate your own
- 2 tablespoons unsalted butter: This final addition is what transforms the dish from good to extraordinary
- Salt and freshly ground black pepper: Taste at the end since the Parmesan and broth already bring saltiness
- 2 tablespoons chopped fresh parsley (optional): Fresh herbs brighten up all that rich, savory goodness
Instructions
- Sauté the base:
- Heat olive oil in a large skillet over medium heat, add the onion, and cook for about 3 minutes until it turns translucent and fragrant.
- Add the aromatics:
- Stir in the garlic and sliced mushrooms, cooking for 5 to 6 minutes until the mushrooms have softened and developed a lovely golden brown color.
- Toast the orzo:
- Pour in the orzo and stir constantly for 1 minute until the grains smell slightly nutty and look glossy from the oil.
- Deglaze with wine:
- Add the white wine if using and let it bubble away, stirring occasionally until most of the liquid has disappeared.
- Begin the broth process:
- Pour in about 1 cup of warm broth and stir often, watching as the orzo eagerly absorbs the liquid and starts to release its starch.
- Continue adding broth:
- Keep adding broth in 1/2 cup increments, stirring and waiting for each addition to absorb before adding more.
- Add the peas:
- After about 10 minutes of cooking, stir in the frozen peas and continue the broth process for another 8 to 10 minutes.
- Finish with richness:
- Once the orzo is tender but still has a slight bite, remove from heat and stir in the butter and Parmesan until melted.
- Season and serve:
- Taste and adjust with salt and pepper, then serve immediately with extra Parmesan and fresh parsley scattered on top.
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Save to Pinterest This dish has become my daughter Sophie is favorite comfort food. She requests it whenever she is had a rough day at school, and something about the ritual of standing at the stove together, adding broth and talking, has become our special bonding time. Food is wonderful like that.
Making It Your Own
Once you master the basic technique, this recipe becomes a canvas for whatever you have in the refrigerator or craving. I have made versions with asparagus in spring, diced butternut squash in fall, and even scattered fresh cherry tomatoes in summer that burst as they cook. The orzo method stays the same, but the personality shifts with the seasons.
The Wine Question
If you do not usually cook with wine or do not want to open a bottle just for 1/4 cup, simply substitute with additional vegetable broth. The dish will still be absolutely delicious, just slightly less complex. On the flip side, if you enjoy cooking with wine, a crisp Pinot Grigio or Sauvignon Blanc works beautifully here and pairs nicely with the finished dish.
Make Ahead Strategy
While this dish is best served immediately, you can prep all the ingredients in advance. Chop the vegetables and grate the cheese up to a day ahead, then everything comes together quickly when you are ready to cook. Leftovers reheat surprisingly well with a splash of broth or water to loosen the texture.
- Store leftovers in an airtight container for up to 3 days
- Reheat gently on the stove with a splash of water or broth
- The texture will be slightly thicker but still delicious
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Save to Pinterest There is something deeply satisfying about transforming simple ingredients into a dish that feels so much more than the sum of its parts. This orzo risotto is proof that comfort does not need to be complicated.
Answers to Recipe Questions
- → Can I make this dish without wine?
Yes, simply omit the white wine and proceed with adding the vegetable broth. The final result will still be flavorful and creamy.
- → Is orzo the same as risotto rice?
No, orzo is small rice-shaped pasta, while risotto is made with Arborio or other short-grain rice. Orzo cooks faster but still achieves a creamy texture when prepared this way.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to restore creaminess, as the pasta will absorb more liquid as it sits.
- → Can I use different mushrooms?
Absolutely. Shiitake, portobello, or wild mushroom blends work beautifully and can add even more earthy flavor to the dish.
- → Is this dish gluten-free?
Traditional orzo contains wheat. For a gluten-free version, use rice-shaped gluten-free pasta or Arborio rice to make an actual mushroom risotto.
- → What can I serve with this?
This pairs well with a simple green salad, roasted vegetables, or grilled chicken. The dish is substantial enough to stand alone as a vegetarian main course.