Description
Make this rich, creamy mushroom orzo entirely in one pot for deep flavor and minimal cleanup. It is a satisfying comfort food perfect for weeknights.
Ingredients
Scale
- 2 cups 400g Uncooked Orzo
- 1lb 500g Mushrooms, sliced
- 3 1/2 cups 875ml Chicken Stock, not piping hot
- 1 cup 250ml Heavy/Double Cream, at room temperature
- 1/2 cup 120ml Dry White Wine
- 1/2 cup 40g freshly grated Parmesan, plus more to serve
- 2 tbsp Butter
- 2 fat cloves Garlic, minced
- 1 tbsp finely diced Fresh Parsley, plus a pinch more to garnish
- 2 tsp finely diced Fresh Thyme
- 1 medium Onion, finely diced
- Olive Oil, as needed
- Salt & Black Pepper, to taste
Instructions
- In a large pot over medium heat, add a drizzle of olive oil. Place in half your mushrooms. Leave to brown on one side, flip them, and season with salt and pepper. Continue frying until browned, then remove to a side bowl. Repeat with the second batch, adding more oil if needed. Remove once done. Do not overcrowd the pot, or the mushrooms will steam.
- Melt 1 tbsp butter in the pot. Add the onion and fry until it softens and begins to brown. Add the garlic and fry for one more minute. Pour in the white wine. Simmer and reduce for 5 minutes until almost evaporated, scraping up any browned bits from the bottom of the pan.
- Pour in the orzo and return the cooked mushrooms to the pot. Pour in the stock and cream. Sprinkle in the parsley, thyme, salt, and pepper. Stir well. Make sure your cream is at room temperature and the stock is not too hot to prevent curdling.
- Bring the mixture to a simmer, then reduce the heat to low. Stir frequently until the orzo is cooked through and the sauce has thickened.
- Remove the pot from the heat. Stir in the remaining 1 tbsp of butter and the Parmesan cheese. If the sauce is too thick, add a splash more stock. Serve immediately with extra Parmesan and parsley.
Notes
- If you do not wish to use white wine, substitute it with an equal amount of extra chicken stock, reducing the simmering time slightly.
- For the best texture, ensure your heavy cream is at room temperature and the chicken stock is not boiling hot when added to the pot.
- If you use dried thyme instead of fresh, use 1/2 to 3/4 teaspoon.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 4
- Protein: 22
- Cholesterol: 90
Keywords: Creamy Mushroom Orzo, One Pot Orzo, Easy Dinner, Weeknight Meal, Vegetarian Comfort Food, Mushroom Pasta, 30 Minute Meal