Orzo Mushroom Risotto Style (Printable version)

Creamy orzo pasta with mushrooms and Parmesan

# What you need:

→ Pasta & Grains

01 - 1 1/2 cups orzo pasta

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 oz cremini or button mushrooms, sliced
06 - 1/2 cup frozen peas (optional)

→ Liquids

07 - 4 cups vegetable broth, kept warm
08 - 1/4 cup dry white wine (optional)

→ Dairy

09 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add garlic and mushrooms; cook for 5-6 minutes until softened and lightly browned.
03 - Stir in the orzo and cook for 1 minute to lightly toast the pasta.
04 - Pour in white wine if using and cook until mostly absorbed.
05 - Add about 1 cup warm vegetable broth, stirring often. When mostly absorbed, continue adding broth in 1/2-cup increments, stirring and allowing absorption each time.
06 - After 10 minutes, stir in peas if using. Continue adding broth and stirring until orzo is al dente and creamy, about 18-20 minutes total cooking time.
07 - Remove from heat. Stir in butter and Parmesan until melted and creamy. Season with salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The technique gives you restaurant quality creaminess without the constant stirring vigilance of arborio rice
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
  • The orzo texture is somehow lighter than risotto while still being incredibly satisfying
02 -
  • The difference between perfectly creamy and glucky orzo is about 2 minutes of cooking time, so start tasting at the 16 minute mark
  • Warm broth is not optional here, cold broth will shock the pasta and make the texture uneven
  • Reserve about 1/2 cup of broth in case the orzo seems too thick after adding the cheese
03 -
  • A wooden spoon is ideal for stirring because it does not scratch your pan and gives you a good feel for the texture
  • Grate your Parmesan from a wedge if possible, pre grated cheese contains anti caking agents that prevent smooth melting
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