Description
A comforting and rich dish featuring orzo pasta coated in a creamy sauce with sautéed cremini mushrooms, garlic, and Parmesan.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups fresh cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Add sliced mushrooms and cook until golden brown and tender (5–7 minutes), stirring occasionally.
- Stir in orzo pasta and vegetable broth, then bring to a simmer. Cover and cook for 10–12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir once or twice during cooking.
- Lower the heat and add heavy cream, stirring gently for another 2–3 minutes until slightly thickened.
- Mix in Parmesan cheese, thyme, and parsley until well combined. Taste and season with salt and pepper as needed. Serve hot, garnished with extra herbs if desired.
Notes
Using low-sodium broth and reducing Parmesan will substantially lower sodium; substituting half-and-half for heavy cream will lower fat and calories.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 3g
- Sodium: 825mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 90mg