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.

Why You'll Love This Creamy Mushroom Orzo

• Very little prep time
• Packed with mushrooms which is perfect for any mushroom lover
• Creamy, rich and cheesy!
• Easy to make during the weeknight
• Customizable to suit your dietary needs and preferences (check out the substitutions at the end of this post)

Ingredients You'll Need

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.

• extra virgin olive oil
• mushrooms
• shallot
• garlic
• orzo
• lemon juice, plus zest
• low sodium chicken broth (or vegetable/mushroom broth)
• arugula (or baby spinach)
• unsalted butter
• freshly grated parmesan

Which Type of Mushrooms to Use?

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.

• oyster mushrooms
• hen of the woods
• cremini
• shiitake (stems removed)
• cauliflower mushrooms (I used these here)
• cinnamon cap mushrooms (I used these here)

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.

What is Orzo?

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.

How to Make Orzo Risotto

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!

How to Make Mushroom Orzo Risotto

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!

Tips for Making Creamy Mushroom Orzo

• Brown the mushrooms in batches: this is optional, but I personally love when mushrooms are browned first. To do this, add some oil to the pan and cook for about four to five minutes, without stirring. Then flip them over and cook for another four to five minutes. Only season them at the end of cooking and then remove and set them aside. Don't overcrowd the pan, otherwise the mushrooms will steam rather than brown.
• Deglaze the pan: before adding all of the broth, deglaze with a splash to scrape up any bits on the bottom, this is where the flavour is. You can also deglaze with a splash of white wine and cook that off before adding the broth.
• Stir often: because of how this one pot orzo is cooked, you need to stir often to avoid any sticking.
• Don't overcook: this mushroom orzo recipe is ready in ten minutes. Overcooked orzo will become mushy, taste the orzo after nine minutes. It should be slightly al dente, don't cook for longer than 12 minutes. Most of the liquid should be absorbed.
• Cook the mushrooms in advance: if you are wanting to save time, brown the mushrooms ahead of time and keep them stored in the fridge. Add them to the orzo once it's almost done cooking to reheat.

Substitutions

• Gluten-free: use a gluten-free orzo and cook according to the package directions.
• Dairy-free: omit the parmesan and use a vegan parmesan, or nutritional yeast instead.
• Vegetarian/vegan: use a vegetable broth, or a mushroom broth and omit the parmesan. Use a vegan butter instead.
• Arugula: use another type of green instead such as baby spinach or baby kale.

How to Serve This Mushroom Orzo Risotto

Feel free to add any of the following to your mushroom risotto if you feel like it.

• poached, soft boiled egg on top
• serve with grilled chicken, or fish and eat the mushroom orzo as a side.
• top with seared scallops
• add in some chopped sun dried tomatoes
• bacon, pancetta or browned Italian sausage (cook the sausage first and then the mushrooms)

Storage

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.

More Pasta and Orzo Recipes

• Shrimp and orzo salad
• Harissa salmon and orzo with tahini dressing
• Pasta with burrata and sausage
• Chili crisp pasta
• Vegan bolognese pasta
• 20 minute garlic lemon bucatini

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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