Ingredients
- Orzo pasta: 1 cup
- Cremini mushrooms, sliced: 8 ounces
- Vegetable broth: 4 cups
- Onion, chopped: 1/2 medium
- Garlic, minced: 2 cloves
- Heavy cream: 1/2 cup
- Parmesan cheese, grated: 1/4 cup
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.
- Step 3: Stir in the orzo pasta and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed.
- Step 4: Remove the pot from the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Step 5: Let the orzo sit for a few minutes to allow the sauce to thicken slightly. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the orzo in a saucepan over low heat, adding a splash of broth if needed to loosen the sauce.
- Serve this creamy orzo as a comforting side dish or a light meal topped with fresh parsley and a squeeze of lemon.
- For extra flavor, sauté the mushrooms until they are deeply browned and caramelized before adding the orzo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American