This post may include affiliate links. Thank you for your support.
Made in one pot and ready in 30 minutes or less, this Mushroom Orzotto recipe blends savory mushrooms with hearty orzo pasta and savory Italian flavors for a satisfying risotto any night of the week! If you’re looking for a creamy, cheesy, comforting one-pot dinner recipe, look no further than this orzo risotto!
“I am so impressed with this. I work my local farmers market and my booth neighbor gave me an enitre pound of mushrooms. Had to use them up. So glad I did. Thanks for sharing.”
– FAITH
Update: This recipe was originally published in October 2019. I made updates to the article below to include more information about making this recipe for creamy mushroom risotto at home.
Table of Contents
About this mushroom orzo recipe
Step aside traditional arborio rice risotto, there is a new family favorite in town!
This risotto is super creamy, rich, buttery and packed with tender orzo pasta, meaty caramelized mushrooms, fragrant herbs and sharp, nutty parmesan cheese. It has a lighter mouthfeel than traditional risotto yet still packs that ultra decadent, velvety taste.
The best part? This creamy orzo risotto recipe is faster and easier to make than traditional risotto! Made in one pot and ready in 30 minutes or less, it’s perfect for busy weeknight dinners and elegant enough for holiday entertaining!
Fast, flavorful, kid-friendly and made in one pot with inexpensive ingredients, this easy faux-risotto will be a recipe you want to make again and again!
If you love orzo pasta, be sure to check out this delicious pasta salad made with orzo recipe next.
Why you’ll love this recipe!
- Rich Flavors: This orzotto recipe highlights the umami flavors of fresh mushrooms and creamy orzo pasta, creating a gourmet dish that stands out among typical risotto recipes.
- Simplicity and Speed: With a simple ingredient list and a straightforward cooking process, this mushroom risotto is perfect for busy weeknights, allowing you to enjoy a standout meal without hours in the kitchen.
- Versatility: This mushroom orzotto recipe is easily adaptable to include seasonal vegetables, various proteins, or different fresh herbs, making it a flexible choice that can suit various dietary needs and preferences.
- Comforting Texture: The creamy consistency of the orzo with the hearty mushrooms provides a cozy, comforting experience that’s perfect for any time of the year.
- Impressive Presentation: The beautiful colors and rich textures make this mushroom risotto with orzo pasta visually appealing. If you’re looking for a simple dish that’s sure to impress family and guests alike, you’ve found it!
Ingredients for mushroom orzotto
- Assorted Mushrooms. Look for firm, plump mushrooms without any dark spots for the best earthy depth and umami flavor. Varieties like cremini, shiitake, or oyster can enhance the complexity; but, use what you love.
- Butter. Opt for high-quality unsalted butter for better control over the overall saltiness of this mushroom orzo recipe.
- Shallots. Formild, sweet onion flavor look for shallots that are firm and feel heavy for their size.
- Garlic. Provides robust, aromatic flavor.
- Orzo. Look for high-quality orzo made from durum wheat for the best texture and flavor.
- Fresh Herbs. A combination of fresh thyme and fresh parsley adds fragrant, herbal notes that brighten up the mushroom orzo.
- Chicken Broth. Choose low-sodium chicken or vegetable broth to control the saltiness of your orzotto.
- Fresh Lemon Juice. Brightens the dish with acidity, balancing the richness of the cream and butter.
- Cream. Heavy cream or half and half adds a luscious, creamy texture.
- Parmesan Cheese. Freshly grated for a deep nutty, salty flavor.
- Kosher Salt and Ground Black Pepper. To enhance all the flavors.
If mushrooms are on sale at the store, grab extra and put them to good use in these recipes next: Mushroom Marinade, How to Saute Mushrooms, Oven Roasted Mushrooms and Onions, Pasta Mushroom Sauce, and Marsala Cream Sauce.
Recipe variations
- Truffle Mushroom. If you’re looking for a truly luxurious mushroom risotto, finish the dish with a little truffle oil. But, make sure you use it sparingly as the flavor is intense!
- Veggie Medley. Add your favorite seasonal vegetables, like zucchini, spinach, bell peppers, or peas for extra color and nutrition. Just sauté them along with the shallots for a flavorful boost.
- Protein-Packed Orzotto. Stir in cooked chicken, poached shrimp, or cooked Italian sausages at the end for a heartier meal.
- Cheesy Orzo Risotto. For an extra cheesy twist, mix in additional cheeses, such as goat cheese or mozzarella, along with the Parmesan.
- Herb Infusion. Experiment with different fresh herbs such as rosemary, basil, or dill at the end of cooking for a bright and aromatic finish.
- Creamy Vegan. Swap out the heavy cream for coconut milk or a cashew cream for a vegan alternative. And, use nutritional yeast instead of parmesan for a cheesy flavor.
Expert tips for the most success!
- Choose Quality Mushrooms. Use a mix of fresh mushrooms like cremini, shiitake, and portobello for a rich, earthy flavor. Just avoid using canned mushrooms in this mushroom orzo recipe as they won’t provide the same texture or taste.
- Sauté for Caramelization. Cook the mushrooms until they’re golden brown before adding them to the orzo. This step enhances their flavor and adds a caramelized depth of flavor to the orzotto.
- Warm the Broth. Be sure to warm up chicken broth before adding it to the risotto. Adding cold broth to the mushroom orzo can slow down cooking and affect the creaminess.
- Add Liquid Gradually. Incorporate the chicken broth gradually, allowing the toasted orzo to absorb the liquid before adding more. This technique creates a creamy texture reminiscent of traditional risotto.
- Don’t Rush the Cooking. Take your time and stir frequently to make sure the starches release from the orzo.This helps contribute to the dish’s creamy consistency.
- Season as You Go. Make sure youtaste and adjust the seasonings throughout the cooking process. This ensures that every layer of flavor is well-balanced.
- Finish with Flavor. At the end of cooking, stir in freshly grated parmesan cheese, cream, fresh herbs, and lemon for a rich, velvety risotto-like finish.
- Garnish for Presentation. Always remember, you eat with your eyes first, so consider garnishing the mushroom orzo risotto with fresh herbs and parmesan just before serving.
- Serve Immediately. Mushroom orzotto recipes are best when you serve them right after cooking, while it’s still creamy and hot. If it thickens too much upon standing, you can stir in a bit more warm broth or cream.
Step by step photos: making this recipe at home
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
Orzotto vs risotto?
While risotto and orzotto are both creamy, comforting dishes, they have distinct differences rooted in their ingredients and preparation.
- Risotto is a classic Italian dish made from arborio rice, which has a high starch content. This starch is what gives risotto its signature creamy texture. The cooking process involves slowly adding warm broth to the arborio rice while stirring constantly. The constant stirring allows the grains to release their starch and create a luscious consistency. Risotto can be flavored with a variety of ingredients, such as vegetables, seafood, or cheese, making it incredibly versatile.
- Orzotto, on the other hand, is a delightful twist on traditional risotto that uses orzo, a small pasta shaped like grains of rice. While orzo risotto or “orzotto” mimics the risotto cooking method—slowly adding liquid and stirring—it offers a slightly different texture and flavor profile. Orzotto is just as creamy and comforting, but the use of pasta brings a unique character to the dish.
Takeaway, the key difference lies in the base ingredient: risotto uses arborio rice, while orzotto is made with orzo pasta.
Can I use any type of mushroom?
You can use a variety or an assortment of mushrooms you like to make this orzotto recipe. Wild mushrooms, such as cremini, shiitake, and portobello are great choices for their flavor and texture. Just be sure to avoid canned mushrooms, as they won’t provide the same fresh flavor or hearty texture. Below are some types of mushrooms that work great here:
- Shiitake Mushrooms
- Cremini Mushrooms (also known as baby bella)
- Oyster Mushrooms
- Porcini Mushrooms (rehydrate if using dried mushrooms)
- Chanterelle Mushrooms
- Button Mushrooms (also called white mushrooms)
- Hen or Chicken of the woods
Pro-tip: Make sure you slice large mushrooms and half or quarter small mushrooms depending on size before using them to make this mushroom orzo recipe.
What can I add for extra flavor?
You can enhance the flavor of risotto with orzo pasta in various ways. Try using fresh herbs, such as basil, chervil, chives, parsley, tarragon, or thyme, for added herbaceousness. Or add a couple shakes of italian seasoning mix.
For more complex flavor, I like to replace a little bit of the broth with white wine in this mushroom orzo recipe. And a small drizzle of truffle oil at the end adds a luxurious touch.
How do I achieve a creamy texture?
There are three keys to achieving creamy orzo risotto:
- Warm Broth, Add Gradually. Add the warm broth gradually, pouring in one ladle at a time. This allows the orzo to absorb the liquid fully before adding more, which is crucial for achieving that creamy texture.
- Stir, Stir, Stir. Be sure to stir the orzo regularly as it cooks. Continuous stirring helps release the starches, which creates a luscious, creamy consistency while also preventing the orzo from sticking.
- Add Dairy at the End. Incorporate cream and grated parmesan cheese wisely toward the end of cooking for richness and an extra decadent finish.
What if my orzotto becomes too thick?
If your mushroom orzotto thickens too much, simply stir in a bit more warm broth or cream until you reach your desired consistency.
Can I use other types of pasta?
While orzo is traditional for this orzotto recipe, you can experiment with other small pasta shapes, such as acini di pepe or ditalini. Or use arborio rice for traditional risotto. Just make sure you adjust the cooking time as needed.
How do I know when the orzo is done?
This mushroom orzo recipe is done cooking when the pasta is tender but still has a slight bite (al dente). Be sure to taste it towards the end of the cooking process to check for doneness.
Can I make this risotto with mushrooms in advance?
While mushroom orzotto recipes can be made in advance, I do not recommend it. Since it is a creamy, rich pasta dish it tastes best when served immediately.
However, you can sauté the mushrooms for the risotto in advance. Just store the cooked mushrooms in an airtight container in the refrigerator and proceed using them in the risotto when ready.
Easy to make and even easier to devour, this one pot mushroom orzotto recipe will quickly become a family favorite!
Until next time friends, cheers – to one pot wonders!
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More recipes for risotto!
Mushroom Orzotto: Mushroom Orzo Risotto
Equipment
- 1 Large Saucepan
Ingredients
- 12 ounces Assorted Mushrooms – cleaned & quartered or halved depending on size (SEE NOTES)
- to taste Kosher Salt & Freshly Ground Black Pepper
- 4-5 TBS Unsalted Butter – DIVIDED (SEE NOTES)
- 2 medium Shallots – finely diced
- 3-4 Cloves Garlic – finely chopped
- 1 pound Dry Orzo Pasta (equivalent to 2 cups of dry orzo)
- 2 TBS Fresh Thyme Leaves
- 3 ¾ Cups Reduced Sodium Vegetable or Chicken Broth – WARMED and DIVIDED, or more to taste (SEE NOTES)
- 1 whole Lemon – juice and zest
- ½ Cup Heavy Cream OR Half-and-Half – or more to taste
- ¾ Cup Freshly Grated Parmesan
- 2-3 TBS Fresh Parsley – roughly chopped
- OPTIONAL to taste Truffle Oil
Instructions
- Sauté the Mushrooms – SEE NOTES before proceeding: Heat 1 tablespoon of butter in a large saucepan over medium-high heat. Working in two batches, add half the mushrooms and cook, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and release their liquid. Stir and continue to cook, stirring occasionally, until mushrooms are crisp but still moist, about 3-4 additional minutes. Season generously with salt and pepper. Use a slotted spoon to remove the mushrooms and transfer them to a bowl. Repeat with another tablespoon of butter and remaining mushrooms. Then, set the bowl of mushrooms aside.
- Sauté Aromatics: Melt the remaining 3 tablespoons of butter in the same pan you used to cook the mushrooms. Once the butter is melted, add in the shallots. Sauté, stirring occasionally, until softened, about 2 minutes. Add in the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
- Toast Orzo Pasta: Add in the orzo pasta and fresh thyme. Stir and cook until the orzo is golden and toasted, about 2-3 minutes.
- Deglaze, Then Add Liquids: Pour ½ cup of the broth into the pan and use the back of a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Slowly pour in the remaining 3 ¼ cups of broth. Bring mixture to a boil over high heat. Simmer, stirring often, for 9-11 minutes or until orzo is al dente and pasta is creamy.
- Add Cream and Parmesan: Stir in the cream and parmesan. Cook, stirring, until liquid is creamy, about 2 minutes. If orzo thickens up, add a bit of cream or broth – you want the pasta to be creamy, yet not too thick.
- Add Browned Mushrooms, Parsley, and Lemon: Remove the pan from the heat and add the mushrooms, parsley, lemon juice, and zest. Give everything a gentle stir to combine.Drizzle the orzotto with truffle oil to taste, if using. Taste mushroom risotto and adjust for seasoning with salt and pepper.
- Serve Mushroom Orzotto: Garnish with additional parmesan and fresh herbs, serve immediately. Enjoy!
Notes
- Mushrooms: You can use any combination of mushrooms you like, or just one variety of mushroom. I used a combination of shiitake and baby bella (cremini) mushrooms. Please see the post for a complete list of mushroom varieties you can choose from.
- Sauteing Mushrooms: If your saucepan is narrow, you need to cook the mushrooms in two batches or they will steam instead of turning golden brown. The recipe is written based on using a narrow saucepan and cooking the mushrooms in two batches. If you have a wide pan and can fit all the mushrooms in a single layer, just omit 1 tablespoon of butter from the ingredients and don’t worry about repeating the mushroom cooking process in step 1 – cook them all at once with 1 tablespoon of butter.
- Broth: While this recipe does not use any wine, feel free to substitute a 1/4 of a cup of the broth for white wine if you’d like a richer flavor.
-
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
-
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
Lorri
absolutely delicious! I used a combination of oyster, shitake and button mushrooms
Cheyanne Holzworth
Hi Lorri,
I’m so honored you decided to try this recipe for mushroom orzo and absolutely thrilled it turned out well for you! The combination of mushrooms you used sounds just fantastic. Thank you so very much for coming back and leaving a review – I appreciate it immensely. 🙂
Cheers and warmest wishes for a lovely weekend,
Cheyanne
Lovetocook
wow! wonderful recipe! My whole family love it.The flavor was amazing the only differentthing that I did was warmuptge chicken broth beforeto place on the pan. Really easy to make.
Thank you so much
Cheyanne Holzworth
Hi Lovetocook,
I’m honored you decided to give this mushroom risotto recipe a try and absolutely thrilled you enjoyed it! Using warm broth is a pro move, too!! Thank you so much for coming back and leaving such a lovely review.
Cheers and warmest wishes for a wonderful day,
Cheyanne
Yani
So yummy! Thank you for sharing this. I usually read just the recipe and not the notes or the article but this time I did and it was very helpful!
Faith Reed
I am so impressed with this. I work my local farmers market and my booth neighbor gave me an enitre pound of mushrooms. Had to use them up. So glad I did. Thanks for sharing.
Ashley
This was so easy and super delicious! I used only cremini mushrooms (what I had on hand) and skipped the lemon zest (but still used the juice) and added spinach – so so so good!!
Cheyanne
Hi Ashley,
I’m absolutely thrilled you enjoyed the recipe! I love that you added spinach – yummy!!! Thank you for coming back and letting me know how everything went over! Cheers and warm wishes for a wonderful 2021!! 🙂
Steohen
I love this dish, personally I don’t like the lemon element and I don’t use it I do add spinach which I chiffonade with parsley and coriander. For the liquid I use a half glass of vermouth and then the steeping liquid from porcini mushrooms and either veg or chicken stock depending upon what I have or to whom I am cooking for. As necessary I may substitute mascarpone or cream fresh fir the cream. I have also found French beans to be a lovely addition bringing a little added texture without changing the flavour profile.
For mushrooms I love thirds of shiitake oyster and porcini if you feel like richer dish change vermouth for Marsala wine ! If you do that thin strips of seared steak go wonderfully well too.
Fir the cheese I tend to use grana padana fir cooking and pecorino if there is already plenty of umami in the rest.
What a lovely dish of flavour and flexibility though ‘
Matt
I love a good mushroom risotto, but I never thought about switching the rice for orzo. This is now a staple in our household.
Deb
Creamy and packed full of flavours…a perfect weekday meal. Those mushroom slices turned out so perfectly caramelized!
Donna
As a huge pasta lover and Italian cuisine generally, I am 100% approving this dish! Orzo, mushrooms, thyme, all cheesy things going on… This is as delicious as a traditional risotto… or probably even better! Thanks!