Mushroom Orzo Risotto

This creamy mushroom orzo risotto is made in one pot and perfect for a cozy dinner.



  • 2 tbsps extra virgin olive oil (divided)
  • 12 oz mushrooms (use a mixture that you like), cleaned
  • 1 medium sized shallot, finely chopped
  • 3 cloves garlic, grated
  • 1 1/4 cups orzo
  • 1 tbsp lemon juice (plus zest from half a lemon)
  • 2 3/4 cups low sodium chicken broth (or vegetable/mushroom broth)
  • a few handfuls of arugula (or baby spinach)
  • 2 tbsps unsalted butter
  • 3/4 cup freshly grated parmesan
  • salt and pepper, to taste
  • chopped Italian parsley, for garnish (optional)


  1. Heat a large well seasoned cast iron (or dutch oven) over medium-low heat. Once warm, drizzle in half the oil. Add the mushrooms in batches to not overcrowd the skillet and cook undisturbed for four to five minutes, until starting to brown, flip and cook for four to five minutes longer, adjusting the heat as necessary. Once browned, season with salt and pepper and remove from the pan using a slotted spoon and set aside.
  2. Add the remaining oil to the pan and then add the shallot, cook for two to three minutes, until fragrant. Add the garlic and cook for thirty seconds to one minute. Pour in the orzo and lemon zest and stir to combine. Deglaze with a splash of the broth and scrape up any bits on the bottom. Pour in the remaining broth and stir.
  3. Cook for nine to ten minutes (until cooked al dente), stirring often to avoid any sticking. Lower the heat to low and stir in the arugula and mushrooms until the greens are just wilting. Toss in the butter, lemon juice and season with salt and pepper.
  4. Stir in half the parmesan and remove from the heat.
  5. Divide the orzo onto plates and top with remaining parmesan and chopped parsley. Enjoy!