Description
A simple and delicious one-pot recipe for creamy mushroom orzo that’s perfect for a quick weeknight dinner. Rich, satisfying, and ready in just 30 minutes.
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
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and minced garlic, and sauté until translucent.
3. Add sliced mushrooms and cook until softened.
4. Stir in the orzo and vegetable broth, bringing to a boil.
5. Reduce heat and simmer until orzo is cooked, about 10 minutes.
6. Stir in heavy cream and Parmesan cheese, mixing until creamy.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.
Notes
For a vegan version, substitute heavy cream with coconut cream and omit Parmesan cheese.
Add other vegetables like spinach or peas for extra nutrition.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg