Creamy orzo with mushrooms recipe

Creamy Orzo with Mushrooms

prep time
cook time
total time
makes
8 servings

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

what you'll need
  • 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
Nutrition Facts
Creamy Orzo with Mushrooms Recipe
Amount Per Serving
Calories 444 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 59mg 20%
Sodium 709mg 30%
Potassium 357mg 10%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 6g
Protein 14g 28%
Vitamin A 14%
Vitamin C 6%
Calcium 14%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat oven to 375 degrees and spray or butter a 2-qt casserole dish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Cheryl Says

Pinot Grigio and Sauvignon Blanc are two of the best dry white wines for cooking!

Creaym orzo with mushrooms

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