Mushroom Orzo

This mushroom orzo has all the flavour and texture of risotto, only it comes together with a little less effort. It’s a great way to achieve the same cozy, warming vibe in about half the time.

Equipment

Here's what you need to make mushroom orzo at home: 

• pastry brush or paper towel
• chef's knife
• cutting board
• wooden spoon or spatula
• cheese grater

Note: you can find the full recipe and ingredients list below. 

Cooking Tips

1. Not a fan of cremini mushrooms? Try black oyster or chanterelles, they're meatier with more of a buttery and nutty flavour. I developed this recipe with cremini in mind because I wanted it to be accessible and affordable but truthfully I think it tastes best with the fancier 'shrooms!
2. Don't skip the soy sauce. As weird as it might sound, it adds a delicious umami that will keep you coming back for seconds. If you don't have soy sauce, try adding a dash of Worcestershire or balsamic vinegar.
3. Serve it with... this kale salad with maple-tahini dressing for a hearty and delicious meal. 

Creamy Mushroom Orzotto

Like risotto but less work

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 200-250 g mushrooms like cremini, black oyster or chanterelle
• 1 large yellow onion
• 2 garlic cloves
• ½ tablespoon white wine vinegar
• 1 cup orzo
• 3 cups chicken broth
• ¾ cup grated parmesan
• ½ teaspoon soy sauce
• 6 tablespoon butter divided
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. Cut 200g mushrooms into thin slices, or bite-sized strips. Dice 1 large yellow onion and thinly slice 2 garlic cloves. Heat a large, thick-bottomed pan on medium heat.
2. Once warm, add 2 tablespoon butter and 1 tablespoon olive oil. When the butter starts to foam, add mushrooms and stir until evenly coated in butter. Cook until all the mushrooms release their water and start to brown, about 5 minutes. Season with a generous pinch of salt and ½ tablespoon white wine vinegar. Cook, sturring occasionally, until the vinegar smell evaporates and you’re left with meaty, caramelized mushrooms, about 5-10 minutes.
3. Add 2 tablespoon butter and 1 tablespoon oil to the pan along with diced onion and garlic. Cook until completely soft and slightly browned, about 5 minutes. Reduce heat to medium-low and add 1 cup orzo and lots of cracked black pepper. Cook, stirring frequently, until the orzo and pepper are slightly toasted, about 2 minutes.
4. When you start to smell a nutty aroma from the toasted orzo and pepper, add 3 cups broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally to avoid sticking.
5. When the orzo is al dente, and most of the liquid has been absorbed, turn off the heat and add remaining 2 tablespoon butter, ¾ cup parmesan and ½ tablespoon soy sauce. Stir until the sauce is creamy and glossy. Taste and adjust seasoning. You might want to add another pinch of salt or some more black pepper.
6. Serve with a drizzle of olive oil and more grated parmesan.