Description
A comforting and sophisticated orzo dish featuring mushrooms, sun-dried tomatoes, and fresh herbs, perfect for family dinners or special occasions.
Ingredients
Scale
- 1½ cups orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 2 cloves fresh garlic, minced
- 8 oz cremini mushrooms, sliced
- ½ cup sun-dried tomatoes, chopped
- 3 cups chicken or vegetable broth
- ½ cup heavy cream
- ½ cup fresh Parmesan cheese, grated
- Fresh thyme and basil
- Zest of 1 lemon
- Salt and black pepper to taste
Instructions
- Gather and prep all ingredients.
- Heat a large skillet over medium-high heat and add olive oil.
- Add sliced mushrooms, sauté for 6–8 minutes, seasoning lightly with salt.
- Push mushrooms to the edge of the pan, add butter and shallot, sauté until translucent.
- Add minced garlic and sun-dried tomatoes, stir for 30 seconds until fragrant.
- Pour in dry orzo and toast for 1–2 minutes, stirring constantly.
- Deglaze the pan with a splash of white wine, scraping the fond.
- Add chicken or vegetable broth and bring to a simmer, cover and cook for 8–10 minutes.
- Once orzo is slightly al dente, stir in cream and Parmesan, folding in mushrooms.
- Cook for an additional 1–2 minutes, finish with cold butter, lemon zest, and fresh basil.
- Serve immediately from the skillet with extra Parmesan and cracked black pepper on top.
Notes
For a dairy-free version, finish with a swirl of olive oil and a sprinkle of nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
Keywords: orzo, pasta, vegetarian, mushroom dish, comfort food
