Orzo and mushrooms in a creamy sauce, enriched with garlic, herbs, and Parmesan. Cozy, one-pan comfort.
# What you'll need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 ounces mixed mushrooms, sliced (cremini, button, or shiitake)
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 2 tablespoons chopped fresh parsley, plus more for garnish
→ Grains & Dairy
07 - 1 1/4 cups orzo pasta
08 - 3 cups vegetable broth, warmed
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Seasonings
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - Pinch crushed red pepper flakes, optional
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until aromatic.
03 - Add sliced mixed mushrooms and thyme to the pan. Sauté for 5–7 minutes until mushrooms release moisture and begin to brown.
04 - Add orzo pasta to the skillet. Toast lightly, stirring, for 1–2 minutes.
05 - Pour in warmed vegetable broth. Stir well and bring to a gentle simmer.
06 - Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 10–12 minutes until orzo is tender and most liquid is absorbed.
07 - Lower the heat and stir in heavy cream and grated Parmesan cheese. Cook for 2–3 minutes until sauce is creamy.
08 - Season with salt, black pepper, and crushed red pepper flakes if desired. Stir in fresh parsley.
09 - Plate hot, garnishing with extra Parmesan and parsley if preferred.
