Description
A warm, comforting, and easy one-pot creamy mushroom orzo that delivers big flavor in just 30 minutes.
Ingredients
- 1 cup orzo pasta
- 2 cups mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh thyme
- Salt and pepper to taste
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Instructions
- 1. Heat olive oil in a large pot over medium-high heat. Add the mushrooms in batches and cook until golden brown. Season with salt and pepper. Transfer the cooked mushrooms to a bowl and set aside.
- 2. Add 2 tablespoons of butter to the same pot. Sauté the diced onion over medium heat until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- 3. Stir in the orzo pasta and cook for 1–2 minutes, stirring frequently, to toast the pasta.
- 4. Pour in the broth. Slowly add the heavy cream while stirring constantly. Sprinkle in the fresh parsley and thyme. Season with salt and pepper.
- 5. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered, stirring frequently, for 15–20 minutes, or until the orzo is tender and the sauce has thickened.
- 6. Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter, the grated Parmesan cheese, and the cooked mushrooms. If the mixture seems too thick, add a splash of broth to achieve the desired consistency.
- 7. Garnish with extra parsley and Parmesan cheese. Serve hot and enjoy!