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Home » Side Dish » Rice/Pasta » Creamy Orzo with Mushrooms and Parmesan

Creamy Orzo with Mushrooms and Parmesan

By Valerie · October 1, 2019 15 Comments

SD Side Dish
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This post may contain affiliate links. Please read my disclosure policy.

This Creamy Orzo with Mushrooms and Parmesan recipe is a delicious way to add some interest to an otherwise ordinary menu. Mushrooms, garlic, and fresh herbs combine with orzo, a touch of sour cream and Parmesan to create this special side dish.

A person holding a bowl filled with orzo and mushrooms.

This post was originally published on June 17, 2013. It has been updated with new images.

When menu planning often-times I get stumped by side dish choices. The rest of the menu seems to come easily but I have a tendency to bounce back and forth between rice and potatoes for the non-veggie side. Not that there’s anything at all wrong with rice and potatoes but it’s nice to have some options.

I have a great little recipe to share with you today that’s going to totally up your side dish game.

This Creamy Orzo with Mushrooms and Parmesan stands in perfectly for either rice or potatoes on almost any menu. It is fabulous served with grilled, baked, or roasted meats. It’s also a great choice to serve with pan-seared fish like my Blackened Mahi Mahi.

What is Orzo?

The star of this show is orzo; an extremely versatile, rice-like pasta. It may resemble rice but you will find it right next to all of the other dry, boxed pastas in the grocery store. It is commonly used in soups, side dishes like this one, and pasta salads like my super popular Orzo Salad with Roasted Red Peppers, Spinach, and Feta. It is also an important component to my Almond Rice Pilaf which is on our menu at least two or three times a month. Check out this article from Good Housekeeping for more information on orzo.

As you can see, there are all kinds of different methods of preparation and this recipe showcases this fun little pasta in one of my favorite ways.

Creamy Orzo with Mushrooms and Parmesan in a saute pan.

Mushrooms, fresh thyme, and fresh basil give this dish a rustic look and fantastic flavor. Mushrooms and thyme go hand in hand for me. The flavors complement each other magnificently. I have a strong preference for fresh thyme in this dish but if you can’t get your hands on any it will still be excellent with the dried variety.

Enough about the ingredients, shall we get this show on the road?

How to Make Creamy Orzo with Mushrooms and Parmesan

Chopped mushrooms, onions, and garlic cooking in melted butter in a saute pan.

Melt a couple of tablespoons of butter and add the chopped mushrooms, onions, and garlic. After the mixture has cooked down a bit, season it with the salt, pepper, and fresh thyme.

Transfer the cooked mushrooms and onions to a dish and set it aside while we move on to the orzo.

Orzo being toasted in oil in a saute pan.

Melt another tablespoon of butter in the same pan and add the orzo. Cook and stir it for a couple of minutes until it is just beginning to get a nice, toasty, golden brown.

Chicken broth has been added to the orzo and then the mushrooms and onions go back in the pan.

Add the chicken (or vegetable) broth, bring it to a nice simmer, then reduce the heat to low, cover the pan and cook for about 20 minutes or until all the liquid has been absorbed. Once the orzo has plumped up and absorbed all the broth, add the cooked mushrooms and onions.

Sour cream, Parmesan and chopped fresh basil are added to the saute pan.

Add some Parmesan, a little bit of sour cream, and the chopped fresh basil.

More Parmesan cheese is added to the top of the finished dish in the saute pan.

Sprinkle the top with the remaining Parmesan and the deed is done!

Creamy Orzo with Mushrooms and Parmesan in a serving bowl with a spoon.

A person holding a bowl filled with orzo and mushrooms.

Creamy Orzo with Mushrooms and Parmesan

This Creamy Orzo with Mushrooms and Parmesan recipe is a delicious way to add some interest to an otherwise ordinary menu. Mushrooms, garlic, and fresh herbs combine with orzo, a touch of sour cream and Parmesan to create this special side dish.
5 from 1 vote
Print Pin Rate
Course: Pasta, Side Dish
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 218kcal
Author: Valerie Brunmeier

Ingredients

  • 3 tablespoons butter divided
  • 10 small brown button cremini mushrooms
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • fresh ground pepper to taste
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1 1/2 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth or vegetable broth
  • 3/4 cup grated Parmesan cheese divided
  • 1/4 cup light sour cream
  • 1/4 cup chopped fresh basil

Instructions

  • Melt 2 tablespoons butter in a skillet over medium-high heat. Add chopped mushrooms, onion, and garlic. Season with salt, pepper, and thyme. Cook and stir until mushrooms are slightly softened, approximately 3 or 4 minutes. Transfer cooked mushrooms and onions to a plate and return pan to the heat. Add an additional tablespoon of butter to the same pan and when it has melted, add the orzo. Cook and stir for a couple of minutes until lightly browned. Stir in broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
  • Return cooked mushroom mixture  to the skillet and stir to combine with the cooked orzo. Mix in 1/2 cup Parmesan cheese, the sour cream, and basil. Sprinkle remaining Parmesan cheese over the top. Taste and season with additional salt and pepper, if needed. Serve warm.

Nutrition

Calories: 218kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 362mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg
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Hands holding a serving bowl full of Creamy Orzo with Mushrooms and Parmesan and scooping up a spoonful.

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Reader Interactions

Latest Comments
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  1. Megan k says

    December 23, 2017 at 8:59 am

    Making this as a Christmas side dish and going to add in a little pancetta. Can’t wait to see how it turns out!

    Reply
    • Valerie says

      December 23, 2017 at 2:57 pm

      It’s going to be fabulous with pancetta! Have a wonderful holiday, Megan 🙂

      Reply
  2. MD says

    March 25, 2015 at 3:21 pm

    Valerie, i had to write to let you know that i had never cooked orzo before, just bought it and surfed for a recipe. Found yours and put my blind faith in it. I cannot express how amazed i was as it came out fantastic! I did do a little (very slight) adjustments but that was to my taste. I did add spinach which visually made it extra appealing. Thanks for posting this and look forward to more blind faith recipes from you. – MD

    Reply
    • Valerie says

      March 25, 2015 at 6:09 pm

      I love to hear this! It’s wonderful to have been part of you trying something new. Spinach is an excellent addition for sure. I have another simple and delicious orzo recipe on the site that includes spinach that you might want to check out. You can find it here – Spinach Feta Orzo.

      Reply
  3. Kimi says

    February 2, 2015 at 7:10 pm

    This is now a staple side in my house even though my husband and I accidentally ate it as a main dish thinking that’s what it was. This is delicious!

    Reply
    • Valerie says

      February 3, 2015 at 11:28 am

      I could eat it as a main dish too! So glad to hear you guys are enjoying it 🙂 Thanks so much for the feedback.

      Reply
  4. Stacy says

    July 24, 2014 at 4:50 am

    I made this orzo recipe last night to go with the Greek Chicken and my family loved it. We’re definitely adding this to our list of go to recipes.

    Reply
    • Valerie says

      July 24, 2014 at 10:39 am

      Excellent! Thanks for the feedback, Stacy. This is one of my favorite side dishes.

      Reply
  5. Gina says

    June 18, 2013 at 8:17 am

    Can’t wait to try this one! You haven’t let me down yet 🙂

    Reply
  6. Nami | Just One Cookbook says

    June 17, 2013 at 10:49 pm

    Hmmm! I love this! I bought same herbs over the weekend and I’m ready to make this. 😀 I have to get orzo tomorrow. You always make wonderful meals!

    Reply
  7. Kasey says

    June 17, 2013 at 1:26 pm

    do you think it’s ok to make this ahead and serve later…i think it would be a nice dish to serve as an extra side at a large family gathering…but not sure if it’ll be ok if it sits for awhile – i know most orzos should be served right away – but maybe the sour cream makes it a little more forgiving?

    Reply
    • Valerie says

      June 17, 2013 at 5:50 pm

      Leftovers reheat beautifully. You might need to sprinkle with a little water or chicken broth to moisten it a bit just before reheating but I’ve done it and it was very good.

      Reply
  8. Cathy Pollak ~ Noble Pig says

    June 17, 2013 at 12:58 pm

    What a great side dish…I love orzo and mushrooms. Would be perfect with steak!!

    Reply
  9. Georgia @ The Comfort of Cooking says

    June 17, 2013 at 11:08 am

    This looks so delicious, Val! What an awesome side dish. I love your recipe!

    Reply
  10. Kayle (The Cooking Actress) says

    June 17, 2013 at 10:46 am

    Ooooh I love this! I’d make it sans mushrooms but either way just yummmmy

    Reply

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Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

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