Description
A rich and creamy mushroom orzo dish that is easy to make in one pot, perfect for busy weeknight dinners or special occasions.
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic; sauté until translucent (3-5 minutes).
- Add sliced mushrooms; cook until softened (5-7 minutes).
- Stir in orzo and vegetable broth; bring to a gentle boil.
- Reduce heat and simmer until orzo is al dente (about 10 minutes), stirring occasionally.
- Stir in heavy cream and grated Parmesan cheese until creamy.
- Season with salt and pepper to taste.
- Garnish with freshly chopped parsley and serve.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months.