Creamy orzo pasta cooked risotto-style with earthy mushrooms, finished with Parmesan and butter for rich, comforting flavor in just 35 minutes.
# What You'll 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 ounces 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 the finely chopped onion and cook for 3 minutes until translucent.
02 - Add minced garlic and sliced mushrooms to the skillet. Sauté for 5 to 6 minutes until mushrooms are softened and lightly browned.
03 - Stir in the orzo pasta and cook for 1 minute to lightly toast the grains.
04 - Pour in the white wine if using, and cook until it is mostly absorbed by the orzo.
05 - Add about 1 cup of warm vegetable broth and stir frequently. When the liquid is mostly absorbed, continue adding broth in 1/2-cup increments, stirring and allowing absorption each time.
06 - After approximately 10 minutes of cooking, stir in frozen peas if using. Continue adding broth and stirring until orzo is creamy and al dente, about 18 to 20 minutes total.
07 - Remove from heat and stir in the unsalted butter and freshly grated Parmesan until melted and creamy. Season with salt and freshly ground black pepper to taste.
08 - Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley if desired.
