Description

This One Pot Creamy Mushroom Orzo is cozy, comforting, and wildly flavorful for how simple it is. Tender orzo simmers directly in vegetable broth with golden sautéed onions, garlic, and mushrooms, then gets finished with cream, Parmesan, and herbs for a risotto‑style dish without all the stirring. It’s a weeknight‑friendly, restaurant‑worthy bowl of pure comfort.

Ingredients

Scale

1 cup orzo pasta, dry
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced (cremini or button)
4 cups vegetable broth (low sodium preferred)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

1. Sauté the aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and translucent.
2. Cook the mushrooms: Stir in the minced garlic and sliced mushrooms. Sauté for 5–7 minutes, stirring occasionally, until the mushrooms are tender and have released most of their moisture and it mostly cooks off.
3. Toast the orzo: Add the dry orzo to the pot and stir for 1–2 minutes so it gets lightly toasted and coated in the aromatic oil and mushroom mixture.
4. Simmer with broth: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring once or twice, until the orzo is al dente and most of the liquid has been absorbed.
5. Make it creamy: Stir in the heavy cream, grated Parmesan, dried thyme, salt, and pepper. Cook for another 2–3 minutes over low heat, stirring gently, until the cheese is melted and the sauce is silky and creamy. If it gets too thick, splash in a bit more broth or cream to loosen.
6. Finish and serve: Remove from the heat. Taste and adjust seasoning with more salt and pepper if needed. Garnish generously with chopped fresh parsley and serve warm.

Notes

Use low‑sodium vegetable broth so you can better control the seasoning at the end.
If the orzo looks dry before it’s al dente, add a splash of hot water or broth and continue cooking.
The dish will thicken as it sits; loosen leftovers with a bit of broth, milk, or water when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, One Pot, Pasta
Method: Stovetop, One Pot
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 450 kcal (approximate)
Sugar: 5 g (approximate)
Sodium: 650 mg (approximate, will vary with broth and salt)
Fat: 25 g (approximate)
Saturated Fat: 12 g (approximate)
Unsaturated Fat: 12 g (approximate)
Trans Fat: 0 g
Carbohydrates: 43 g (approximate)
Fiber: 3 g (approximate)
Protein: 14 g (approximate)
Cholesterol: 60 mg (approximate)

Keywords: one pot mushroom orzo, creamy mushroom orzo, one pot pasta, vegetarian dinner, easy weeknight meal