Creamy Mushroom Orzo
A one-pot, risotto-style orzo with browned mushrooms, onion, garlic, white wine, herbs, cream, butter, and parmesan.
10 mins
Prep Time
35 mins
Cook Time
45 mins
Total Time
4
Servings
Ingredients
- • olive oil, as needed
- • 1 lb mushrooms, sliced
- • 2 Tbsp butter, divided
- • 1 medium onion, finely diced
- • 2 large garlic cloves, minced
- • 1/2 cup dry white wine
- • 2 cups uncooked orzo
- • 3 1/2 cups chicken stock or vegetable stock, plus more as needed
- • 1 cup heavy cream, at room temperature
- • 1 Tbsp fresh parsley, finely diced, plus more for serving
- • 2 tsp fresh thyme, finely diced
- • 1/2 cup parmesan, freshly grated, plus more for serving
- • salt and black pepper, to taste
Instructions
- Heat a large pot over medium-high heat with a drizzle of olive oil. Brown the mushrooms in two batches, seasoning after they have taken on color, then transfer them to a bowl.
- Melt 1 Tbsp butter in the same pot. Cook the onion until softened and lightly browned, then add garlic for about 30 seconds.
- Pour in the white wine and simmer, scraping up browned bits, until the wine has mostly reduced.
- Stir in the orzo and browned mushrooms. Add stock, cream, parsley, and thyme, then simmer, stirring often, until the orzo is al dente and the sauce has thickened.
- Remove from heat and stir in parmesan and the remaining 1 Tbsp butter. Loosen with extra hot stock or water if needed, season generously, and serve with more parmesan and parsley.