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–+ servings

Mushroom Orzotto: Mushroom Orzo Risotto

Overhead photo of mushroom orzotto with assorted mushrooms, orzo pasta, and fresh herbs in a white pot.
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!
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 servings

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!
    Overhead, landscape photo of Mushroom Orzo Risotto garnished with fresh thyme and grated parmesan in a white saucepan with a neutral colored linen and ramekin of salt and pepper next to the pan.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 360kcal    Carbohydrates: 50g    Protein: 14g    Fat: 12g    Saturated Fat: 6g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.2g    Cholesterol: 29mg    Sodium: 216mg    Potassium: 432mg    Fiber: 3g    Sugar: 4g    Vitamin A: 477IU    Vitamin C: 5mg    Calcium: 131mg    Iron: 2mg
Course: dinner
Cuisine: Italian