Description
A comforting and creamy dish featuring orzo pasta and sautéed mushrooms, perfect for any occasion.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare all ingredients: measure orzo, chop onion, mince garlic, and slice mushrooms.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add minced garlic and cook for 1 minute, then add sliced mushrooms and cook until browned.
- Stir in the orzo and toast for 1-2 minutes.
- Pour in vegetable broth and heavy cream, add thyme and oregano, and stir well.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 10-12 minutes, stirring occasionally.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Serve garnished with parsley.
Notes
- Be careful not to overcook the orzo; it should be al dente.
- Stir occasionally to prevent sticking.
- Let the dish rest for a few minutes after cooking to meld flavors.
- Store leftovers in an airtight container in the fridge for up to three days.
- For longer storage, freeze in a freezer-safe container for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Creamy Mushroom Orzo, Orzo Recipe, Vegetarian Pasta Dish