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Mushroom Orzo (One-Pot)

A creamy, flavorful one-pot mushroom orzo perfect for a quick and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine International
Servings 4 servings
Calories 450 kcal

Ingredients
  

Oil & Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion yellow onion (finely chopped)
  • 3 cloves garlic (grated or pressed)

Mushrooms

  • 1 pound mushrooms (sliced) cremini, white button, or a mix

Pasta & Broth

  • 1½ cups orzo pasta
  • 4 cups vegetable broth or more if necessary

Vegetables & Dairy

  • 1 cup frozen peas
  • ¾ cup grated parmesan or non-dairy cheese
  • 3 tablespoons unsalted butter or non-dairy butter
  • 2 tablespoons fresh parsley (chopped)
  • 1 lemon lemon (optional zest and juice)
  • ½ teaspoon salt and black pepper to taste

Instructions
 

  • Heat olive oil and sauté chopped onion for 3–4 minutes, then add garlic for 30 seconds.
  • Add sliced mushrooms and cook for 5–7 minutes until browned. Season with salt and pepper.
  • Stir in orzo and toast for 1 minute. Pour in broth, bring to a simmer, cover, and cook for 5 minutes.
  • Add peas and cook 1–2 minutes. Off heat, stir in parmesan, butter, parsley, lemon zest, and juice. Serve warm.

Notes

For extra flavor, add a splash of white wine during sautéing.
Keyword mushrooms