Creamy Orzo with Mushrooms
You can think of our creamy orzo and mushroom casserole as a wonderful risotto…but it’s much, much easier. It’s all of the creamy goodness without the hassle of constant stirring!
This orzo and mushroom recipe is perfectly rich and filling, so we oftentimes serve it up as the main course for family dinner. Mixing in some sausage or shredded chicken makes it even heartier (though you’ll probably need to use a larger casserole dish).
Cooking with wine may seem intimidating, but it’s actually really simple! The alcohol burns off and leaves behind a deep, wonderful flavor that you’ll love.
Not much of a wine-o? Look for small, resealable containers of wine at the store and you won’t need to worry about waste.
Creamy Orzo with Mushrooms Recipe
Decadent, creamy orzo mushroom casserole is a delicious main or tasty side if you’re feeding a crowd!
Ingredients
Yield: 8 servings
- 4 Tbsp unsalted butter, divided
- 1 1/2 lbs mushrooms, sliced
- 1/2 tsp salt
- 1 yellow onion, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 3 cloves garlic, minced
- 3/4 cup dry white wine
- 4 cups low-sodium vegetable broth, or chicken broth
- 1 lb orzo pasta
- 3/4 cup heavy cream
- 1 cup Monterey Jack cheese, shredded
- salt and pepper, to taste
- 2 Tbsp seasoned breadcrumbs
- 2 Tbsp Parmesan cheese
Instructions
- Preheat oven to 375 degrees and spray or butter a 2-qt casserole dish and set aside.
- Place your largest skillet over medium-high heat and melt 2 Tbsp butter. Add mushrooms and ½ tsp salt and cook, stirring occasionally, for 10–12 minutes until mushrooms release their moisture and the liquid cooks off. The mushrooms will begin to brown a bit on the edges. Transfer to a plate and set aside.
- Return skillet to heat and add remaining 2 Tbsp butter. Add diced onion, salt, pepper and dried thyme leaves, and cook for 3–4 minutes, stirring occasionally until onions are soft and translucent. Add garlic and cook for 1 additional minute.
- Pour in wine and cook until reduced by half, and then add broth and orzo and stir to combine. Bring liquid to a boil then reduce heat to medium-low and simmer for 6 minutes, stirring occasionally.
- Remove from heat then add cream and Monterey jack cheese. Stir until cheese is melted then add in cooked mushrooms and any liquid that has accumulated. Season to taste with salt and pepper and transfer mixture into prepared casserole dish.
- Sprinkle top with breadcrumbs and Parmesan and bake 25–30 minutes or until golden brown on top and bubbly on the sides. Allow casserole to rest for 5–10 minutes before serving.
Notes
Pinot Grigio and Sauvignon Blanc are two of the best dry white wines for cooking!
Calories: 444kcal, Carbohydrates: 50g, Protein: 14g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 59mg, Sodium: 709mg, Potassium: 357mg, Fiber: 3g, Sugar: 6g
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