Save to Pinterest The first time I attempted orzo risotto, my skeptical Italian friend watched over my shoulder, arms crossed. She took one bite and quietly asked for seconds. Now its the dish I make when I want something that feels luxurious but comes together faster than traditional risotto.
Last winter, my neighbor came over unexpectedly during a snowstorm. I threw this together using whatever I had in the pantry. We stood around the stove, eating straight from the pan while watching flakes fall outside. Sometimes the best dinners happen completely by accident.
Ingredients
- 1 1/2 cups orzo pasta: This rice shaped pasta is the secret to achieving that risotto creaminess in a fraction of the time
- 2 tablespoons olive oil: Creates the foundation for sautéing your aromatics and mushrooms
- 1 small onion, finely chopped: Adds essential sweetness that balances the earthy mushrooms
- 2 garlic cloves, minced: Fresh garlic makes all the difference here, avoid the pre-minced stuff
- 10 oz cremini or button mushrooms, sliced: Cremini have more flavor than white buttons, but either works beautifully
- 1/2 cup frozen peas: Optional but adds lovely color and sweetness that cuts the richness
- 4 cups vegetable broth, kept warm: Warm broth helps maintain the cooking temperature as you add it gradually
- 1/4 cup dry white wine: Optional deglazing step that adds brightness and depth
- 1/2 cup freshly grated Parmesan cheese: Use the good stuff you grate yourself, pre-grated has anti-caking agents that affect melting
- 2 tablespoons unsalted butter: This finishes the dish with that restaurant quality velvety richness
- Salt and freshly ground black pepper: Taste and adjust at the end since Parmesan is naturally salty
- 2 tablespoons chopped fresh parsley: Adds brightness and makes the final dish look gorgeous
Instructions
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and cook the onion for 3 minutes until it turns translucent and fragrant
- Cook the mushrooms:
- Add garlic and sliced mushrooms, cooking for 5 to 6 minutes until they soften and develop golden brown edges
- Toast the orzo:
- Stir in the orzo and let it cook for 1 minute, giving it a slight toasted flavor that adds depth
- Deglaze with wine:
- Pour in the white wine if using and cook until mostly absorbed, scraping up any flavorful bits from the bottom
- Add broth gradually:
- Add about 1 cup of warm vegetable broth, stirring often and waiting until most liquid absorbs before adding more in 1/2 cup increments
- Add the peas:
- After about 10 minutes of cooking, stir in the frozen peas and continue the gradual broth addition process
- Finish to perfection:
- Cook until the orzo is al dente and creamy, about 18 to 20 minutes total, then remove from heat completely
- Create the final emulsion:
- Stir in butter and Parmesan until melted and creamy, then season with salt and pepper to your taste
- Serve immediately:
- Plate while hot, garnished with extra Parmesan and fresh parsley if you want it to look restaurant worthy
Save to Pinterest This recipe became my go to for dinner parties because it looks impressive but leaves me free to actually talk to my guests instead of being chained to the stove. Something about the rhythm of adding broth, stirring, and adding more feels meditative and welcoming.
Choosing Your Mushrooms
I have learned that cremini mushrooms, also called baby bella, give you more flavor per dollar than white button mushrooms. They hold their texture better during cooking and develop these beautiful brown edges that add visual appeal. Do not be afraid to let them get a little color in the pan before adding the orzo.
The Stirring Technique
Unlike traditional risotto that demands constant attention, orzo is more forgiving. Stir frequently enough to release starch and prevent sticking, but you do not need to hover over it every single second. The key is adding broth only when the previous addition has mostly disappeared into the pasta.
Making It Your Own
Once you have the basic technique down, this recipe becomes a canvas for whatever you have on hand or crave. The structure stays the same but the variations keep it interesting week after week.
- Add a handful of fresh spinach during the last two minutes of cooking
- Swap half the Parmesan for goat cheese if you love tangy flavors
- Finish with a drizzle of truffle oil for something truly decadent
Save to Pinterest There is something deeply satisfying about a dish that feels fancy but comes from humble ingredients. Hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → What makes orzo cook like risotto?
The gradual addition of warm broth while stirring constantly releases starch from the orzo, creating the signature creamy texture of traditional risotto without using arborio rice.
- → Can I make this dish ahead?
For best results, serve immediately. The orzo continues absorbing liquid, so leftovers become thicker. Reheat with a splash of broth to restore creaminess.
- → What mushrooms work best?
Cremini or button mushrooms offer excellent flavor. For more depth, try shiitake or porcini. Dried porcini rehydrated in the broth adds intense earthy notes.
- → Is wine necessary?
White wine adds brightness and depth, but it's optional. Substitute with additional broth or a splash of lemon juice for acidity.
- → How do I achieve the creamiest texture?
Keep broth warm, add it gradually, and stir frequently. This constant motion releases starch for natural creaminess. Finish off heat with butter and Parmesan.