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Orzo with Garlicky Mushrooms, Parmesan, and Basil

Orzo with Garlicky Mushrooms, Parmesan, and Basil

I normally make potatoes or rice as the starch for our evening meals but last night I decided to make pasta instead. I sautéed some mushrooms, onions, and garlic together then mixed them with some freshly cooked orzo, Parmesan cheese, and fresh basil. It was creamy, flavorful, and SO delicious! There wasn’t a bite of this orzo left after dinner – we all, kids included, loved it. This orzo with garlicky mushrooms, parmesan, and basil paired nicely with the roasted green beans and chicken breasts with tomato basil sauce I served it with.

Orzo with Garlicky Mushrooms, Parmesan, and Basil

How to Make Orzo with Garlicky Mushrooms, Parmesan, and Basil

Heat 2 teaspoons of butter and the 2 teaspoons olive oil together in a large saucepan over medium heat. Add the mushrooms and finely diced onion to the pan. Cook, stirring occasionally, for 4-5 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Pour the mushrooms into a bowl; cover with tin foil.

Add the remaining oil to the saucepan. Add the orzo and cook, stirring occasionally, for a few minutes. Add the chicken broth and cover. Reduce heat and simmer until orzo is tender and liquid is just absorbed, about 15–20 minutes.

Add the mushroom mixture to the orzo along with their juices, the parmesan cheese, the remaining tablespoon of butter, and fresh basil. Mix until well combined. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.

Orzo with Garlicky Mushrooms, Parmesan, and Basil

 

 

Orzo with Garlicky Mushrooms, Parmesan, and Basil

 

Yield: 4-6

Total Time: 30 minutes 

Ingredients:

1 tbsp olive oil, divided
1 1/2 tbsp butter, divided
2 cups cremini mushrooms, quartered
1/4 cup sweet yellow onion, finely diced
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
3/4 cup orzo
1 1/2 cups chicken broth
1/4 cup parmesan cheese, finely grated
2 tbsp fresh basil, chopped finely

Directions:

Heat 2 teaspoons of butter and the 2 teaspoons olive oil together in a large saucepan over medium heat. Add the mushrooms and finely diced onion to the pan. Cook, stirring occasionally, for 4-5 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Pour the mushrooms into a bowl; cover with tin foil.

Add the remaining oil to the saucepan. Add the orzo and cook, stirring occasionally, for a few minutes. Add the chicken broth and cover. Reduce heat and simmer until orzo is tender and liquid is just absorbed, about 15–20 minutes.

Add the mushroom mixture to the orzo along with their juices, the parmesan cheese, the remaining tablespoon of butter, and fresh basil. Mix until well combined. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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7 Comments

  1. Orzo is such a fun shape, isn’t it? I often use it in soup, but rarely feature it in a dish. You’ve inspired me, though! This is a terrific looking recipe — thanks so much.

  2. This sounds delicious! The ingredients in this recipe will definitely produce a very tasty side dish. I’ll try making this recipe into a healthy ‘main’ dish, by adding in 1 lb. of browned ground turkey, and increasing the other ingredients…. in order to make up for this addition. I plan to serve this dish with a Greek spinach salad on the side.