Creamy Mushroom Orzo
Enjoy the creamy and savory flavors of Mushroom Orzo, a flavorful pasta dish with sauteed mushrooms and a rich, cream-based sauce!
Servings: 4 people
Calories: 526kcal
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 ½ cups (204 g) orzo pasta, uncooked
- 3 cups (720 g / 24 ounces) chicken broth
- 1 large yellow onion, diced (about 1 ½ cups)
- 8 ounces Baby Bella mushrooms, sliced
- 1 teaspoon garlic, minced
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- parsley, chopped for garnish
- parmesan, grated for garnish
Instructions
- In a medium skillet over medium-low heat, melt 1 tablespoon butter. Add the orzo and toss to coat. Stir continuously until the pasta is a light golden brown, about 4 minutes.
- Pour in the chicken broth, and bring to a low boil. Once boiling, reduce the heat to low, cover, and simmer until most of the liquid is absorbed into the pasta, about 12-15 minutes.
- While the orzo is cooking, melt the remaining butter in a separate large skillet over medium heat. Once melted, add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the onions are softened and the mushrooms are slightly softened, about 5-8 minutes. Add garlic and cook for 1 more minute.
- Add the heavy cream, parmesan, salt, pepper, and red pepper flakes. Stir to combine. Cook, stirring occasionally for 1-2 minutes, or until the cheese is melted.
- Add the cooked orzo to the cream mixture. Stir to combine.
- Garnish with chopped parsley and more grated parmesan. Serve warm.
Nutrition
Serving: 1portion | Calories: 526kcal