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One-Pot Creamy Garlic Mushroom Orzo with Parmesan and Thyme

Close-up of creamy mushroom orzo topped with sautéed mushrooms, grated Parmesan, and fresh parsley.

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Make a rich and creamy mushroom orzo dish entirely in one pot for simple cleanup. This recipe uses garlic, Parmesan, and fresh thyme for depth of flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1 1/2 cups orzo pasta
  • 4 cups vegetable broth
  • 1/2 cup dry white wine (optional, substitute with broth)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and brown, about 8 to 10 minutes.
  2. Add the chopped onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
  3. Stir in the orzo pasta, dried thyme, and black pepper. Toast the pasta for 1 minute.
  4. Pour in the white wine (if using) and let it simmer until it mostly evaporates, about 2 minutes.
  5. Add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 12 to 15 minutes, stirring every few minutes to prevent sticking. The orzo should absorb most of the liquid and become tender.
  6. Remove the pot from the heat. Stir in the butter and grated Parmesan cheese until the sauce becomes creamy.
  7. Taste and add salt if needed. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For maximum creaminess without heavy cream, stir in 1/4 cup of cream cheese along with the butter and Parmesan at the end.
  • If you prefer a richer flavor, use chicken broth instead of vegetable broth.
  • Do not rinse the orzo before cooking; the starch helps create the creamy sauce.

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