Creamy Mushroom Orzo

This creamy mushroom orzo is a cozy, satisfying dinner made in one pot and ready in about 30 minutes. Tender orzo cooks risotto-style in savory broth, soaking up the earthy flavors of mushrooms while finishing silky and rich—without using cream. A handful of peas adds color and gentle sweetness, while parmesan and butter melt in at the end for a comforting, restaurant-worthy texture. It’s an easy vegetarian main that feels indulgent yet balanced, perfect for busy weeknights or relaxed family dinners.

Why You’ll Love This Recipe

One pot from start to finish, with minimal cleanup
Creamy texture without heavy cream
Flexible and budget-friendly with simple pantry staples
Easy to customize with vegetables or protein you have on hand
Family-friendly and great for make-ahead lunches

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
3 cloves garlic, grated or finely minced
450 g mushrooms (cremini, white button, or a mix), sliced
1½ cups orzo pasta
4 cups vegetable broth, plus more if needed
1 cup frozen peas
¾ cup finely grated parmesan cheese (or vegetarian alternative)
3 tablespoons unsalted butter
2 tablespoons fresh parsley, finely chopped
Zest of 1 lemon and a squeeze of juice (optional)
Salt and freshly ground black pepper, to taste

Instructions

1. Sauté the Aromatics

Heat the olive oil in a wide skillet or sauté pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until soft and lightly golden. Stir in the garlic and cook for about 30 seconds, just until fragrant.

2. Brown the Mushrooms

Add the sliced mushrooms to the pan. Cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown. Season lightly with salt and black pepper to build flavor at the base of the dish.

3. Toast the Orzo

Stir the orzo into the mushrooms and cook for 1 minute, stirring constantly. This brief toasting step adds a subtle nutty flavor and helps the pasta keep a pleasant, slightly chewy texture.

4. Simmer Until Tender

Pour in the vegetable broth and bring to a gentle simmer. Lower the heat, cover, and cook for about 5 minutes, stirring every couple of minutes to prevent sticking. The orzo should be nearly tender and most of the liquid absorbed.

5. Finish the Dish

Add the frozen peas and cook for 1 to 2 minutes, just until heated through. Turn off the heat and stir in the parmesan, butter, parsley, and lemon zest with a small squeeze of juice if using. Stir until everything melts together into a smooth, creamy orzo. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.

Serve hot, straight from the pan.

Helpful Tips for Perfect Orzo

Use a wide pan so the mushrooms brown properly instead of steaming
Stir regularly while the orzo simmers to keep it creamy and prevent sticking
If the pasta absorbs liquid too quickly, add a splash of hot broth or water
Always add cheese and butter off the heat for a silky, smooth finish
Lemon is optional, but it brightens the dish and balances the richness

Variations and Add-Ins

Stir in fresh spinach at the end until just wilted
Add sun-dried tomatoes for a deeper, savory note
Mix in white beans or chickpeas for extra protein
Replace peas with diced zucchini or edamame

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore the creamy texture. This dish can also be frozen for up to 2 months.

Serving Ideas

Serve this creamy mushroom orzo on its own as a satisfying vegetarian main, or pair it with a fresh green salad or roasted vegetables for a complete, comforting meal.