Creamy Mushroom and Pea Orzo Risotto

• 1 cup orzo
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Bring the vegetable broth to a simmer in a saucepan and keep warm.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent.
3. 3 Add mushrooms and garlic, cooking until mushrooms are golden brown.
4. 4 Stir in the orzo and toast for a minute.
5. 5 Begin adding the warm broth, a ladleful at a time, stirring frequently until absorbed and orzo is tender.
6. 6 Stir in peas and cook until heated through.
7. 7 Remove from heat and stir in Parmesan, heavy cream, and butter until creamy.
8. 8 Season with salt and pepper to taste.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups

Variations

• Add a handful of spinach for extra greens.
• Substitute Arborio rice for orzo for a classic risotto texture.

Substitutions

• Use chicken broth instead of vegetable broth for a richer flavor.
• Substitute almond milk for heavy cream for a lighter option.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• Keep stirring the risotto to release the starch from the orzo for a creamier texture.
• Don’t skip toasting the orzo—it adds a nutty depth to the dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with additional broth.

Serving Suggestions

• Pair with a crisp green salad and a glass of white wine.
• Add grilled chicken for extra protein.

FAQ