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A cozy, one-pot creamy mushroom orzo pasta dish with Parmesan and fresh herbs, ready in about 35 minutes. Features a velvety sauce created by simmering orzo in broth with sautéed mushrooms, white wine, cream, butter, and Parmesan cheese.

  • Total Time: 35-50 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 large garlic cloves, minced
  • Salt, to taste
  • Olive oil, for sautéing
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tsp fresh thyme leaves
  • 2 tbsp butter, divided
  • 1 tbsp fresh parsley, finely chopped
  • 1 lb mushrooms (cremini or button), sliced
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 2 cups orzo pasta
  • 3 1/2 cups low sodium chicken broth
  • 1 cup heavy cream (full-fat)
  • Freshly ground black pepper, to taste
  • 1 medium onion, finely diced

Instructions

  1. Mince the garlic, finely dice the onion, slice the mushrooms, grate the Parmesan, chop the parsley, and pick the thyme leaves.
  2. Heat a splash of olive oil in a large pot over medium heat.
  3. Add half the sliced mushrooms in a single layer, let them sit without stirring until bottoms are golden brown.
  4. Flip the mushrooms, season with a pinch of salt and pepper, cook until both sides are browned, then transfer to a bowl.
  5. Repeat searing with remaining mushrooms, adding more oil if needed; transfer to bowl when browned.
  6. Add 1 tablespoon butter to the pot.
  7. Add diced onion and cook, stirring occasionally, until soft and starting to brown.
  8. Add minced garlic and sauté about 1 minute until fragrant.
  9. Pour in white wine and simmer, scraping bottom of pot, until reduced, about 5 minutes.
  10. Add orzo and cooked mushrooms to pot.
  11. Add heavy cream, then gradually add chicken broth, stirring often so each addition is absorbed; bring to gentle simmer.
  12. Stir in chopped parsley, thyme, and season with salt and freshly ground black pepper.
  13. Lower heat to maintain a soft bubble, continue stirring often while orzo cooks and sauce thickens until orzo is tender.
  14. Remove pot from heat, stir in remaining tablespoon of butter and grated Parmesan until melted and silky.
  15. If sauce is too thick after resting, stir in a splash of broth to loosen it.

Notes

For vegetarian option, substitute chicken broth with vegetable broth., For lighter sauce, substitute heavy cream with half-and-half or whole milk mixed with a bit of cream cheese, keep heat low to avoid curdling., Substitute white wine with extra broth plus a splash of fresh lemon juice if desired., Use different mushrooms (portobello, shiitake, oyster, or medley) or small pasta shapes (tiny shells, acini di pepe) adjusting cooking times accordingly., Store leftovers in an airtight container refrigerated for 3–4 days; reheat gently on stovetop adding a splash of cream or broth., Prep mushrooms and onions ahead and keep refrigerated to save time on cooking day.

  • Author: Ashley
  • Prep Time: 10-15 minutes
  • Cook Time: 25-35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: about 1 cup
  • Calories: Approximately 450 kcal per serving
  • Fat: Approximately 18g per serving
  • Carbohydrates: Approximately 50g per serving
  • Protein: Approximately 15g per serving