Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Parmesan cheese (optional)
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Sauté the diced onion until soft and translucent, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they brown and release their moisture, about 6–8 minutes.
- Stir in the orzo and toast it for 1–2 minutes to bring out a nutty flavor.
- Pour in the broth, stir, and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, about 8–10 minutes. Stir once or twice so nothing sticks.
- Season with salt and pepper to taste. If it seems dry, add a splash more broth or water.
- Stir in chopped parsley and finish with grated Parmesan if using. Serve warm.
Notes
Keep extra broth on hand as orzo can absorb more than expected. Finish with a squeeze of lemon for added brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian