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To make creamy mushroom orzo, you will need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For the best flavor, I suggest using: - Barilla for orzo pasta, as it cooks evenly. - Better Than Bouillon for vegetable broth for rich taste. - Organic Valley for heavy cream, as it’s fresh and creamy. - BelGioioso for Parmesan cheese, which has a great sharpness. You can easily change this recipe to fit your needs: - Use gluten-free orzo if you want a gluten-free dish. - Swap heavy cream for coconut milk for a dairy-free version. - Nutritional yeast can replace Parmesan for a vegan option. - Any mushrooms you prefer will work, such as shiitake or portobello. {{ingredient_image_1}} Gather your ingredients before you start. Here’s what you need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Having everything ready makes cooking smooth and fun. Chop your onion and garlic first. Slice the mushrooms next. Start by warming the vegetable broth in a medium saucepan over low heat. This keeps it ready for the orzo. In a large skillet, heat the olive oil over medium heat. Add the chopped onion. Cook until it is soft, about 3-4 minutes. Next, stir in the minced garlic and sliced mushrooms. Cook for 5-7 minutes until they are tender and brown. Now, add the orzo to the skillet. Stir to mix all the flavors. Toast the orzo lightly for 2-3 minutes. This step adds depth to the dish. Gradually pour in the warm vegetable broth, one ladle at a time. Stir constantly. Wait for the orzo to absorb the broth before adding more. This will take about 15-20 minutes. When the orzo is creamy and cooked, lower the heat. Stir in the heavy cream, grated Parmesan, thyme, salt, and pepper. Mix well until everything is warm and combined. Taste and adjust the seasoning if needed. Remove the skillet from the heat. For serving, use shallow bowls. Garnish with chopped parsley and sprinkle extra Parmesan on top. This adds a lovely touch to your dish. Enjoy your creamy mushroom orzo! To get a creamy texture, use heavy cream. It adds richness that makes this dish shine. Stir the cream in slowly at low heat. This helps it blend well with the orzo. Also, keep stirring as the orzo cooks. This keeps it from sticking and helps it absorb the broth. One common mistake is adding all the broth at once. This can lead to mushy orzo. Instead, add it a little at a time. Let the orzo soak up the liquid before adding more. Another mistake is cooking the mushrooms too quickly. Take your time and let them brown. This brings out their flavor. Finally, don’t skip the seasoning. A pinch of salt and pepper can make a big difference! Use a large skillet for cooking the orzo. A non-stick skillet works best for easy stirring. A wooden spoon is great for mixing, as it won’t scratch your pan. Have a ladle on hand to pour in the broth. Lastly, a sharp knife will help you chop onions and garlic easily. These tools make the cooking process smooth and fun! Pro Tips Use Fresh Mushrooms: Fresh mushrooms will provide a better texture and flavor compared to canned mushrooms. Always opt for cremini or button mushrooms for the best results. Add Flavor with Broth: Using a high-quality vegetable broth enhances the overall flavor of the dish. You can also try using homemade broth for an even richer taste. Perfect Creaminess: To achieve the perfect creamy texture, add the heavy cream gradually and allow it to heat gently without boiling, which can cause it to separate. Garnish for Color: Fresh parsley not only adds a vibrant color to the dish but also a fresh flavor. You can also sprinkle some red pepper flakes for a hint of heat. {{image_2}} You can boost the flavor and nutrition of creamy mushroom orzo with easy add-ins. Try adding: - Spinach or kale for green goodness - Peas or carrots for sweetness and color - Sun-dried tomatoes for a tangy kick - Cooked chicken or shrimp for protein These ingredients mix well with the rich cream and mushrooms. They add texture and nutrients without much effort. If you want a vegan or dairy-free dish, it's simple to adapt. Use: - Coconut milk or cashew cream instead of heavy cream - Nutritional yeast for a cheesy flavor without dairy - Vegan Parmesan cheese to keep it plant-based These swaps keep the dish creamy and flavorful. You'll enjoy the same great taste while staying within your dietary needs. Orzo is great, but other pasta types can give you different textures. Consider using: - Quinoa for a gluten-free option - Brown rice pasta for a hearty feel - Barley for a chewy texture Each choice adds a unique taste and mouthfeel. You can switch it up each time you make the dish. Enjoy discovering your favorite version! After you cook creamy mushroom orzo, let it cool. Place it in an airtight container. Make sure to seal it well to keep it fresh. Store it in the fridge for up to three days. The cream may thicken as it cools, but a splash of broth can fix that. If you want to save orzo for later, freezing is a good option. Portion it into freezer-safe bags. Remove as much air as possible before sealing. You can freeze it for about two months. To reheat, thaw it in the fridge overnight. Warm it gently in a pan, adding a bit of broth to bring back its creamy texture. For the best taste, use the creamy mushroom orzo within three days in the fridge. If frozen, aim to eat it within two months. After that, the flavors may fade. Always check the smell and look before eating. If it seems off, it's best to toss it. Orzo is a small pasta shaped like rice. It cooks quickly and adds a nice texture to dishes. To make creamy mushroom orzo, cook orzo in broth. Stir it often to help it absorb flavors. As it cooks, it becomes creamy. This dish uses simple ingredients for a rich taste. Yes, you can use many types of mushrooms. Cremini and button mushrooms work well. You can also try shiitake or portobello for a bolder flavor. Each type adds its own taste and texture. Mix them up to create your perfect dish! You can use alternatives like coconut milk or cashew cream. These options still give a creamy texture. Simply replace heavy cream with your choice. Add it in the same step to keep the flavors rich. You can also use a bit of cheese for added creaminess. In this post, we covered key ingredients for creamy mushroom orzo, including brands and swaps. I shared step-by-step instructions to prepare this dish, along with tips for creamy texture and common mistakes. You learned about tasty variations and smart storage tips to keep your meal fresh. I hope these insights help you create a delicious orzo dish. Enjoy cooking and experimenting with it!

Creamy Mushroom Orzo

A rich and creamy orzo dish with mushrooms, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup mushrooms (cremini or button), sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
  • Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, or until the mushrooms are tender and begin to brown.
  • Add the orzo to the skillet with the mushrooms, stirring to combine. Toast the orzo lightly for 2-3 minutes.
  • Gradually pour in the warm vegetable broth, one ladle at a time, stirring continuously. Allow the orzo to absorb the broth before adding more, about 15-20 minutes total.
  • Once the orzo is cooked and creamy, reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, thyme, salt, and pepper. Mix until everything is well combined and heated through.
  • Adjust seasoning to taste and remove from heat.

Notes

Serve in shallow bowls, garnished with parsley and extra Parmesan.
Keyword creamy, mushrooms, orzo, pasta