This mushroom orzo risotto recipe is made in one pot and ready in under 45 minutes! It's so creamy, rich and full of mushroom flavor and it makes the perfect weeknight meal that everyone will enjoy.
One of the things you'll love about this one pot orzo is that it's low on ingredients, but still so flavourful. Here's what you'll need.
If you're a big fan of wild mushrooms, now is the time to use them! Since they're the star of the dish, I like using different types and varieties. Here are some mushrooms I recommend for this creamy orzo with mushrooms recipe.
I picked up some beautiful cauliflower mushrooms and cinnamon cap mushrooms from the farmers market which worked great here. The options are endless and I encourage you to use anything you like. I prefer using a mix of two types of mushrooms for this recipe for maximum flavour and texture.
Orzo is a rice shaped pasta from Italy that means barley in Italian.
It's a very versatile type of pasta that can be used in many different ways. I like using it as a replacement for arborio rice in a risotto because it cooks much quicker.
You can also use orzo in soups, stews, in salads and side dishes.
Making orzo risotto is so simple and it's fairly similar to making traditional risotto, except it takes less time to cook.
Orzo risotto is also known as orzotto, and is a riff on traditional, classic risotto.
You don't have to constantly stir it, but you do need to stir it often to avoid any sticking. The good news is that orzo risotto cooks in about ten minutes!
To cook mushroom orzo, I recommend a well seasoned cast iron skillet. I seriously use this for almost everything and it works well here to brown the mushrooms and cook the orzo risotto.
You can also use a dutch oven if you prefer.
Heat a large well seasoned cast iron (or dutch oven) over medium-low heat. Once warm, drizzle in some 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.
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.
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.
Stir in half the parmesan and remove from the heat.
Divide the orzo onto plates and top with remaining parmesan and chopped parsley. Enjoy!
Feel free to add any of the following to your mushroom risotto if you feel like it.
Keep the cooked mushroom orzo risotto in the fridge in a sealed container for up to three days.
To reheat, cook on low in a nonstick skillet. Add in more butter, or extra virgin olive oil to rehydrate the orzo as needed.
If you make this mushroom orzo risotto recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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This creamy mushroom orzo risotto is made in one pot and perfect for a cozy dinner.
Similar to risotto, be sure to stir often as the orzo can stick to the pan.