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['Close-up of a creamy mushroom orzo dish with colorful ingredients displayed.', 'Side view of a bowl of mushroom orzo featuring pasta, mushrooms, and green peas.', 'Juicy mushroom orzo showcasing the mix of orzo pasta and fresh herbs.', 'Detailed view of delicious mushroom orzo with garnishes of parsley and cheese.']

Mushroom Orzo (One-Pot)

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

Ingredients
  

Vegetables & Aromatics

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

Main Ingredients

  • 1 pound mushrooms (sliced - cremini, white button, or a mix)
  • 1½ cups orzo pasta
  • 4 cups vegetable broth (or more if necessary)
  • 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 in a large skillet, 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, stirring occasionally.
  • Add peas and cook for 1–2 minutes. Off heat, stir in parmesan, butter, parsley, lemon zest, and juice. Serve warm.

Notes

For a vegan version, substitute non-dairy cheese and butter.
Keyword mushrooms