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To make creamy Parmesan mushroom orzo, you will need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 ounces cremini mushrooms, sliced - 1 teaspoon dried thyme - 1/2 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in creating rich flavors. The orzo pasta gives the dish a delightful texture. The cremini mushrooms add an earthy taste. The heavy cream and Parmesan cheese provide a smooth, creamy finish. You can easily swap some ingredients if needed. Here are a few ideas: - Orzo pasta: Use any small pasta, like couscous or quinoa. - Vegetable broth: Chicken broth works well for more flavor. - Olive oil: Use butter for a richer taste. - Cremini mushrooms: Substitute with button mushrooms or shiitake for variety. - Heavy cream: Half-and-half or a dairy-free cream can be used. - Parmesan cheese: Try Pecorino Romano or nutritional yeast for a vegan option. These swaps can keep the dish close to the original while catering to your tastes. Having the right tools makes cooking easier. Here’s what you’ll need: - Medium saucepan for the orzo - Large skillet for sautéing - Wooden spoon for stirring - Measuring cups and spoons for accuracy - Knife and cutting board for prep These tools help you create a smooth cooking process. Using the right cookware ensures your dish turns out just right. {{ingredient_image_1}} Start by bringing 2 cups of vegetable broth to a simmer in a medium saucepan. Once it simmers, add 1 cup of orzo pasta. Cook the orzo according to package instructions until it is al dente. This usually takes about 7 to 9 minutes. Stir occasionally to prevent sticking. After cooking, drain any excess liquid and set the orzo aside. Next, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 1 small finely chopped onion. Sauté for about 3 to 4 minutes until the onion becomes translucent. This adds a nice flavor base. Then, stir in 3 minced garlic cloves. Cook for 1 more minute until the garlic smells great. Now, it’s time to add the stars of the dish. Toss in 8 ounces of sliced cremini mushrooms. Cook them for about 5 to 6 minutes. They will release moisture and turn golden brown. Add 1 teaspoon of dried thyme, along with salt and pepper to taste. Stir everything together well. Lower the heat and pour in 1/2 cup of heavy cream. Let it warm up for 2 to 3 minutes. This helps the cream thicken slightly. Then, gradually add 1 cup of grated Parmesan cheese. Stir until it melts and forms a creamy sauce. This step is key to achieving that rich flavor and texture. Now, fold in the cooked orzo. Make sure the orzo is well coated with the creamy mushroom sauce. Taste and adjust the seasoning if needed. Once everything is combined, remove the skillet from heat. Garnish the dish with chopped fresh parsley for a pop of color. Serve the orzo in shallow bowls and enjoy your delicious meal! To cook orzo right, use a medium saucepan. Bring vegetable broth to a simmer. Add the orzo and stir. Cook it for 7-9 minutes until al dente. Stir often to prevent sticking. Drain any extra liquid afterward and set the orzo aside. This keeps it from getting mushy. For a creamy sauce, heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until they turn soft. This takes about 3-4 minutes. Next, add minced garlic and cook for one more minute. Then, add sliced mushrooms. Cook them until they are golden brown and soft. This should take about 5-6 minutes. Lower the heat and pour in heavy cream. Let it warm up for 2-3 minutes. Finally, mix in grated Parmesan cheese until it melts. This creates a rich and creamy sauce. To boost flavor, use fresh herbs like thyme. Add a teaspoon of dried thyme while cooking mushrooms. You can also sprinkle salt and pepper to taste. For extra zest, try a squeeze of lemon juice. This brightens the dish and balances the creaminess. Serve the orzo in shallow bowls with more cream and extra Parmesan on top. Garnish with fresh parsley for a pop of color. Enjoy this simple yet flavorful dish! Pro Tips Use Fresh Ingredients: Fresh mushrooms and herbs will elevate the flavor of your dish, making it more vibrant and delicious. Adjust Creaminess: For a lighter version, consider using half-and-half instead of heavy cream, or add a splash of lemon juice for brightness. Perfectly Cooked Orzo: Make sure to cook the orzo al dente, as it will continue to absorb liquid and soften once combined with the sauce. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little broth to loosen it up. {{image_2}} You can turn this creamy dish into a heartier meal by adding proteins. For chicken, simply cook diced pieces in the skillet before adding the onions. This gives a nice flavor to the dish. If you prefer shrimp, add them after the mushrooms. Cook until they turn pink. Both options work well with the creamy sauce and add great texture. If you're looking for more vegetables, consider adding spinach or peas. These greens add color and nutrients. You can also toss in roasted bell peppers for a sweet kick. For extra fiber, add chickpeas or lentils. These options make the dish more filling while keeping it vegetarian. While thyme is a great choice, you can try different herbs. Basil or oregano can change the flavor profile. For a bit of heat, add red pepper flakes. You can also use fresh herbs like chives or dill for a fresh taste. Experimenting with these options can make this dish your own. To store your creamy Parmesan mushroom orzo, let it cool first. Place the orzo in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to eat the leftovers, reheat them on low heat. You can use a pan on the stove or the microwave. If it looks dry, add a splash of vegetable broth or cream. Heat until it is warm all the way through. Stir well to mix the flavors again. To freeze your orzo, store it in a freezer-safe container. Make sure to leave some space for it to expand. It can last about two months in the freezer. When you are ready to enjoy it, thaw it in the fridge overnight. Reheat as needed, and it will taste delicious again! Yes, you can use different pasta shapes. Try penne, fusilli, or farfalle. These shapes hold sauce well. Just adjust the cooking time based on the pasta type. Check the package for timing. Absolutely! You can use gluten-free orzo or any gluten-free pasta. Cook it just like regular pasta. The flavor and creaminess will still shine through. It’s a great way to enjoy this dish without gluten. To make this dish vegan, swap out the heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. These changes keep the dish creamy and tasty. This dish pairs well with a fresh salad or grilled vegetables. You can also serve it alongside roasted chicken or fish. For a lighter option, enjoy it with steamed broccoli or asparagus. This blog post detailed the ingredients, steps, and tips for making creamy Parmesan mushroom orzo. You learned about key ingredients, possible substitutions, and tools. I shared easy, step-by-step instructions to help you succeed. We explored cooking tips, flavor upgrades, and variations for different diets. Lastly, I provided storage information and answered common questions. You can enjoy this dish your way, whether you prefer meat, veggies, or a creamy sauce. Experiment and have fun in the kitchen!

Creamy Parmesan Mushroom Orzo

A rich and creamy orzo pasta dish with mushrooms and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a simmer. Add the orzo and cook according to package instructions until al dente, usually around 7-9 minutes. Stir occasionally, then drain any excess liquid and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes.
  • Sprinkle in the dried thyme, salt, and pepper, stirring to combine.
  • Lower the heat and add the heavy cream to the skillet, allowing it to warm and slightly thicken, about 2-3 minutes.
  • Gradually mix in the grated Parmesan cheese until melted and creamy.
  • Fold in the cooked orzo, ensuring it is well coated with the creamy mushroom sauce. Adjust seasoning if needed.
  • Remove from heat and garnish with chopped fresh parsley before serving.

Notes

Serve the orzo in shallow bowls, drizzled with a little more cream and garnished with extra Parmesan and fresh parsley for an elegant touch.
Keyword creamy, mushrooms, orzo, parmesan