Creamy Orzo with Mushrooms and Scallions
By Julia Collin DavisonPublished on February 26, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter 8 ounces cremini mushrooms, trimmed, halved, and sliced thin4 scallions, white and green parts separated and sliced thin1 teaspoon minced fresh thyme or ¼ teaspoon dried½ teaspoon table salt ¼ ounce dried porcini mushrooms, rinsed and chopped fine1 cup orzo 2 garlic cloves, minced¼ cup dry white wine 3¾ cups low-sodium chicken broth, plus extra as needed1 ounce Parmesan cheese, grated (½ cup)
Before You Begin
If the finished orzo is too thick, stir in additional broth, a few tablespoons at a time, to adjust the consistency.
Instructions
- Melt 2 tablespoons unsalted butter in large saucepan over medium-low heat. Add 8 ounces cremini mushrooms, halved, and sliced thin; thinly sliced whites of 4 scallions; 1 teaspoon minced thyme, ½ teaspoon salt, and ¼ ounce dried porcini mushrooms, rinsed and chopped fine. Cover and cook until mushrooms have released their liquid, 5 to 7 minutes. Uncover, increase heat to medium-high, and cook until liquid has evaporated and vegetables begin to brown, 1 to 2 minutes.
- Stir in 1 cup orzo and 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in ¼ cup white wine and cook until nearly evaporated, about 1 minute. Stir in 3¾ cups broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes. Off heat, vigorously stir in ½ cup grated Parmesan until creamy. Add extra broth as needed to reach desired consistency; season with salt and pepper to taste, stir in thinly sliced greens of 4 scallions, and serve.
Time
40 minutesYield
Serves 4Ingredients
2 tablespoons unsalted butter
8 ounces cremini mushrooms, trimmed, halved, and sliced thin
4 scallions, white and green parts separated and sliced thin
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ teaspoon table salt
¼ ounce dried porcini mushrooms, rinsed and chopped fine
1 cup orzo
2 garlic cloves, minced
¼ cup dry white wine
3¾ cups low-sodium chicken broth, plus extra as needed
1 ounce Parmesan cheese, grated (½ cup)
Ingredients
2 tablespoons unsalted butter
8 ounces cremini mushrooms, trimmed, halved, and sliced thin
4 scallions, white and green parts separated and sliced thin
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ teaspoon table salt
¼ ounce dried porcini mushrooms, rinsed and chopped fine
1 cup orzo
2 garlic cloves, minced
¼ cup dry white wine
3¾ cups low-sodium chicken broth, plus extra as needed
1 ounce Parmesan cheese, grated (½ cup)
Ingredients
2 tablespoons unsalted butter
8 ounces cremini mushrooms, trimmed, halved, and sliced thin
4 scallions, white and green parts separated and sliced thin
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ teaspoon table salt
¼ ounce dried porcini mushrooms, rinsed and chopped fine
1 cup orzo
2 garlic cloves, minced
¼ cup dry white wine
3¾ cups low-sodium chicken broth, plus extra as needed
1 ounce Parmesan cheese, grated (½ cup)
Why This Recipe Works
Orzo is most commonly known as a small pasta meant for soup, yet it makes a creamy risotto-style side dish on its own. This makes sense if you consider that orzo is similar in size, shape, and starchiness to arborio rice, yet it has the benefit of cooking through much more quickly (and being a little less fussy). Using a combination of cremini and dried porcini mushrooms gives the orzo a deep, earthy mushroom flavor, while a handful of grated Parmesan cheese adds flavor and richness. Scallions, white wine, and thyme help round out the flavor in this easy, weeknight dish.
Before You Begin
If the finished orzo is too thick, stir in additional broth, a few tablespoons at a time, to adjust the consistency.
Instructions
- Melt 2 tablespoons unsalted butter in large saucepan over medium-low heat. Add 8 ounces cremini mushrooms, halved, and sliced thin; thinly sliced whites of 4 scallions; 1 teaspoon minced thyme, ½ teaspoon salt, and ¼ ounce dried porcini mushrooms, rinsed and chopped fine. Cover and cook until mushrooms have released their liquid, 5 to 7 minutes. Uncover, increase heat to medium-high, and cook until liquid has evaporated and vegetables begin to brown, 1 to 2 minutes.
- Stir in 1 cup orzo and 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in ¼ cup white wine and cook until nearly evaporated, about 1 minute. Stir in 3¾ cups broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes. Off heat, vigorously stir in ½ cup grated Parmesan until creamy. Add extra broth as needed to reach desired consistency; season with salt and pepper to taste, stir in thinly sliced greens of 4 scallions, and serve.
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