Save to Pins The first time I made orzo risotto was completely accidental. I had planned to make traditional arborio risotto but discovered halfway through prep that I was out of rice. My husband suggested trying the orzo in the pantry, and I was skeptical but desperate. That dinner turned into one of those happy kitchen mistakes that actually improves on the original concept somehow.
Last winter, my sister came over after a rough week at work. I made a huge pot of this while we talked, and she actually went silent for the first ten minutes of eating, just slowly working through her bowl. Later she told me it was exactly what she needed, and now she requests it every time she visits.
Ingredients
- 1 1/2 cups orzo pasta: This rice-shaped pasta is the secret weapon, absorbing liquid beautifully while maintaining a satisfying bite that Arborio rice sometimes loses
- 2 tablespoons olive oil: Use a good quality extra virgin here since it forms the flavor foundation for sautéing your aromatics
- 1 small onion, finely chopped: The sweetness of a properly softened onion balances the earthiness of the mushrooms beautifully
- 2 garlic cloves, minced: Fresh garlic matters, add it after the mushrooms so it does not burn and turn bitter
- 10 oz cremini or button mushrooms, sliced: Cremini have more flavor than white button mushrooms, and slicing them rather than chopping gives you satisfying meaty bites
- 1/2 cup frozen peas: These add little bursts of sweetness and color that make the dish feel special, though they are completely optional
- 4 cups vegetable broth, kept warm: Warm broth prevents temperature shocks that can make the orzo cook unevenly, and I learned this the hard way
- 1/4 cup dry white wine: The acidity cuts through the richness and adds complexity, but you can substitute more broth if you prefer not to cook with wine
- 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre grated cheese has anti caking agents that prevent it from melting properly
- 2 tablespoons unsalted butter: This is what creates that restaurant quality glossy finish at the end
- Salt and freshly ground black pepper: Taste as you go since the Parmesan and broth both contribute saltiness
- 2 tablespoons chopped fresh parsley: Fresh herbs add a bright pop that cuts through all that creamy richness
Instructions
- Sauté your aromatics:
- Heat olive oil in a large skillet over medium heat, add the chopped onion, and cook for about 3 minutes until it turns translucent and fragrant
- Add the mushrooms:
- Stir in the garlic and sliced mushrooms, cooking for 5 to 6 minutes until the mushrooms have softened and developed those gorgeous golden brown edges
- Toast the orzo:
- Pour in the orzo and stir constantly for one minute, letting the grains pick up some color and toast slightly, which adds a subtle nutty flavor
- Deglaze with wine:
- Pour in the white wine if using and stir until it has mostly evaporated, scraping up any flavorful bits from the bottom of the pan
- Begin the gradual absorption:
- Add about one cup of warm broth, stirring often, and when most of the liquid has been absorbed, continue adding broth in half cup increments
- Add the peas:
- After about 10 minutes of cooking, stir in the frozen peas and continue the process of adding broth and stirring until absorbed
- Finish to perfection:
- Cook until the orzo is al dente and surrounded by that signature creamy sauce, about 18 to 20 minutes total cooking time
- Create the final emulsion:
- Remove from heat and stir in the butter and Parmesan until melted and completely incorporated, then season with salt and pepper to taste
- Serve with love:
- Plate immediately while it is at its creamiest, topped with extra Parmesan and fresh parsley if you like
Save to Pins This dish has become my go to for dinner parties because it feels fancy but is so forgiving to make. Last month, I served it to friends who swore they did not like mushrooms, and they went back for seconds.
Making It Your Own
I love adding a handful of fresh spinach right at the end, letting it wilt into the creamy pasta. Sometimes I finish it with a drizzle of truffle oil if I am feeling particularly indulgent, though that is definitely optional. The recipe is incredibly adaptable once you understand the basic technique.
Wine Pairing Magic
A crisp Pinot Grigio or Sauvignon Blanc complements the earthy mushrooms without overpowering the delicate flavors. I actually use whatever wine I am planning to serve with dinner in the recipe itself, which creates a beautiful harmony.
Leftovers and Storage
This reheats surprisingly well, though you will need to splash in a little extra broth when warming it up. The texture becomes even creamier the next day as the flavors continue to meld together.
- Store in an airtight container in the refrigerator for up to 3 days
- Add a splash of broth when reheating to restore the creamy consistency
- It freezes well for up to a month if you want to meal prep portions
Save to Pins There is something deeply satisfying about standing at the stove, stirring and watching the transformation happen. It is become one of those recipes I can make almost without thinking, but it never fails to make me feel like I have created something special.
Questions & Answers
- → What makes orzo cook like risotto?
Orzo's small rice-like shape releases starch as it cooks, creating a natural creamy sauce when liquid is added gradually. This mimics traditional risotto technique while using pasta instead of arborio rice.
- → Can I use different mushrooms?
Absolutely. Cremini, button, shiitake, or portobello mushrooms all work well. For more intense flavor, try a mix of wild mushrooms or add dried porcini rehydrated in the broth.
- → Why should broth be kept warm?
Adding warm or hot broth prevents the cooking temperature from dropping, which helps the orzo cook evenly and maintain a steady simmer. Cold liquid can shock the pasta and affect creaminess development.
- → Is white wine necessary?
White wine is optional but adds depth and subtle acidity that balances the richness. You can substitute with additional broth or a splash of lemon juice for similar brightness.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess, as the orzo will continue absorbing liquid.
- → Can I make this dairy-free?
Yes. Use vegan Parmesan alternative or nutritional yeast, and replace butter with olive oil or plant-based butter. The dish will still be creamy and satisfying.