Description
One-Pot Mushroom Orzo
Looking for a comforting meal that’s quick and easy? This One-Pot Mushroom Orzo is your answer! Inspired by the classic risotto, this dish combines the creaminess of orzotto with a fraction of the effort. With earthy mushrooms and chestnuts, it delivers rich flavors that make it a perfect weeknight dinner for the entire family. Serve it as a main course or as a hearty side, and let everyone fall in love with its delightful texture and taste.
2 tbsp unsalted butter
1 onion, finely diced
6 sage leaves, chopped
1 tsp salt
1 tsp dried thyme
½ tsp ground pepper
300g (1 ½ cups) orzo
2 garlic cloves, minced
300g (10 ½ oz) mixed wild mushrooms
180g (6 oz) cooked chestnuts
2 tbsp Marsala or white wine
500 ml (2 cups) vegetable stock
3 tbsp grated Parmesan cheese
Directions:
1. Melt butter in a skillet, sauté onions and sage.
2. Add salt, pepper, thyme, orzo; toast briefly.
3. Stir in mushrooms, Marsala, chestnuts, and stock.
4. Simmer until orzo is tender, sprinkle Parmesan.
Prep Time: 5 minutes
Kcal: 491
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are prepped. In a large, deep skillet or Dutch oven, melt the 2 tbsp of unsalted butter over medium heat. Add the finely diced onion and chopped sage leaves. Sauté for 4-5 minutes until the onion is soft and translucent. Next, add the 1 tsp salt, ½ tsp pepper, and 1 tsp dried thyme, stirring for 30 seconds to release their aromas. Add the 300g of orzo, stirring constantly for 2-3 minutes to lightly toast the grains. Stir in the 2 minced garlic cloves and cook for one more minute.
Add the 300g of mixed wild mushrooms and 180g of cooked chestnuts. Cook for 3-4 minutes until the mushrooms begin to soften. Pour in the 2 tbsp of Marsala or white wine to deglaze the pan, scraping up any browned bits. Immediately add the 500ml of vegetable stock. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 12-15 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. Remove from heat and stir in the 3 tbsp of grated Parmesan cheese until melted and creamy.
Serving Suggestions
This versatile dish can be served in several ways. As a main course, plate it with a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, top with a fried egg or grilled chicken. As a side, it pairs beautifully with roasted pork tenderloin or baked salmon. Garnish with extra Parmesan, a crack of black pepper, and a few fresh sage leaves for a beautiful presentation.
How-to Summary
In summary: Sauté onion and sage in butter. Toast orzo with seasonings. Add mushrooms, chestnuts, and deglaze with wine. Pour in stock, cover, and simmer until orzo is tender. Finish by stirring in Parmesan cheese for a creamy, one-pot meal.
Frequently Asked Questions
Can I use a different type of pasta? Yes, but orzo’s small, rice-like shape is key for the creamy “orzotto” texture. Small pastas like ditalini or acini di pepe are the best substitutes.
What can I use instead of Marsala wine? Dry sherry, dry white wine, or even a splash of balsamic vinegar mixed with stock will work. For an alcohol-free version, use additional vegetable stock with a teaspoon of lemon juice.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of stock or water to loosen the consistency.
Can I make this dish vegan? Absolutely. Use vegan butter or olive oil and substitute the Parmesan cheese with nutritional yeast or a vegan hard cheese alternative.
My orzo is still hard after simmering. What happened? You may need to add a little more hot liquid (stock or water) and continue cooking, covered. Different brands of orzo can have varying cook times and liquid absorption rates.
Common Mistakes to Avoid
- Not toasting the orzo: Skipping this step misses the chance to develop a deeper, nutty flavor.
- Using cold stock: Adding cold stock lowers the cooking temperature. Use warm or hot stock for even simmering.
- Over-stirring: While occasional stirring is needed, constant stirring can break the orzo and make the dish gluey.
- Overcooking: Cook only until al dente, as the orzo will continue to absorb residual heat and liquid off the stove.
Conclusion
This One-Pot Mushroom Orzo is the ultimate solution for a delicious, comforting meal without the pile of dishes. Its rich, earthy flavors and creamy texture rival traditional risotto with minimal effort. By following the detailed guide and avoiding common pitfalls, you can master this versatile dish for any occasion. It’s a guaranteed crowd-pleaser that proves simple ingredients can create extraordinary dinners.