Creamy Mushroom Orzo
Ingredients
- 2 cups / 400g Uncooked Orzo
- 1lb / 500g Mushrooms
), sliced (here I use Chestnut Mushrooms
- 3 1/2 cups / 875ml Chicken Stock)
(not piping hot!
- 1 cup / 250ml Heavy/Double Cream
at room temp
- 1/2 cup / 120ml Dry White Wine)
(see notes
- 1/2 cup / 40g freshly grated Parmesan)
(plus more to serve
- 2 tbsp Butter
- 2 fat cloves of Garlic
minced
- 1 tbsp finely diced Fresh Parsley)
(plus a pinch more to garish
- 2 tsp finely diced Fresh Thyme)
(can sub 1/2-3/4tsp dried thyme
- 1 medium Onion
finely diced
- Olive Oil
as needed
- to tasteSalt & Black Pepper
Directions
- 1
In a large pot over medium heat add a drizzle of olive oil, then place in half your mushrooms. Leave to brown on one side, flip them over then season with a pinch of salt and pepper. Continue frying until nicely browned then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It's important to not cram in the mushrooms or they'll steam and lose flavour. Also important to not move them about too much or they won't brown.
- 2
Melt in 1 tbsp butter, then add your onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another min then pour in white wine. Allow the wine to simmer and reduce for a good 5mins, until it's almost all evaporated, deglazing the pan as necessary. It's important to ensure you reduce down the wine or it'll be too strong in the sauce.
- 3
Pour in the orzo and add back in your mushrooms. Pour in stock and cream, then sprinkle in parsley, thyme and salt & pepper. Important your cream is at room temp and your stock isn't piping hot or it'll curdle the cream. Give it a good stir then bring it to simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened.
- 4
Remove from heat and stir through your second tbsp of butter and your parmesan. If you over reduce the sauce just add a splash more stock. Serve with extra parmesan/parsley!
Creamy Mushroom Orzo
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About this Recipe
Craving a rich, comforting meal that feels gourmet but comes together with minimal fuss? This Creamy Mushroom Orzo delivers restaurant-worthy flavors in a simple, one-pot dish that’s perfect for any occasion.
The magic of this "Risotto Style" Orzo lies in its ingenious one-pot preparation, achieving a luxurious, creamy sauce without the constant stirring of traditional risotto. By gradually adding the chicken stock and finishing with rich heavy cream and freshly grated Parmesan, the orzo pasta absorbs all the savory goodness. Using room temperature cream and non-piping hot stock also ensures a beautifully smooth, uncurdled finish, making this recipe truly special.
Prepare for a truly indulgent experience. Each spoonful of this Creamy Mushroom Orzo offers tender orzo pasta enveloped in a velvety, savory sauce. Earthy, savory mushrooms, like the robust chestnut variety suggested, are beautifully complemented by aromatic minced garlic, fresh thyme, and a hint of dry white wine, all brought together by the salty, umami depth of Parmesan cheese. It's a comforting dish that feels both hearty and elegant, perfect for a cozy evening.
Customization & Variations
- For the mushrooms, feel free to use cremini, shiitake, or a wild mushroom blend to vary the earthy notes.
- If you prefer to skip the dry white wine, an equal amount of chicken stock or even vegetable broth will work as a substitute.
- Experiment with other fresh herbs like chives or marjoram for a slightly different aroma. You can also easily substitute fresh thyme with dried thyme if needed.
- For a vegetarian option, simply swap the chicken stock for a good quality vegetable stock.
This luscious Creamy Mushroom Orzo is a fantastic centerpiece for a weeknight dinner, yet elegant enough for a casual gathering. Serve it alongside a crisp green salad with a light vinaigrette to cut through the richness, and a sprinkle of extra Parmesan cheese for that perfect finishing touch.