Name: One-Pot Creamy Mushroom Orzo (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bowls
Cuisine: American
Ingredients: 28 g Extra virgin olive oil (2 tablespoons); 280 g Cremini mushrooms sliced; 3 cloves Garlic minced; 200 g Orzo pasta (about 1 cup); 720 g Vegetable broth (3 cups); 120 g Heavy cream (1/2 cup); 50 g Parmesan cheese grated (1/2 cup); 1 tsp Fresh thyme chopped; Salt and black pepper to taste

This is one of those back-pocket recipes I turn to on a busy weeknight when I need something cozy and satisfying without a lot of fuss. Cooking the orzo directly in the sauce not only saves on dishes but also uses the pasta’s starches to create an incredibly creamy texture, all in one pot.

What makes this dish so reliable is its simplicity and depth of flavor. Earthy cremini mushrooms, savory Parmesan, and a touch of fresh thyme come together in a rich sauce that coats every piece of pasta. It’s a complete, comforting meal that’s ready in just 30 minutes, making it perfect for nights when you want restaurant-quality results with home-kitchen ease.

Achieving Perfect Creaminess

The key to a perfectly creamy orzo is managing the liquid and letting the pasta work for you. As the orzo simmers in the broth, it releases starches that naturally thicken the sauce, much like in a classic risotto. Stirring occasionally prevents the pasta from sticking to the bottom of the pot and helps create that silky consistency. When you add the heavy cream and Parmesan at the end, do so over low heat to prevent separation. This ensures the cheese melts smoothly into the sauce, coating the orzo without becoming greasy or clumpy.

Herb Selection for Added Flavor

Fresh thyme provides a classic, earthy note that pairs beautifully with mushrooms, but you have other options. If you prefer a brighter, fresher finish, stir in a handful of chopped fresh parsley just before serving. For a more robust, woodsy aroma, a small amount of finely chopped fresh rosemary can be added with the garlic. Just be mindful that rosemary has a strong flavor, so a little goes a long way. Using fresh herbs is essential here, as they provide a vibrancy that dried herbs can’t quite match in a quick-cooking dish like this one.

Cooking with Broth for Depth

Because the orzo cooks directly in the broth, the quality of your broth matters. It forms the flavor foundation of the entire dish. I recommend using a good-quality vegetable broth that you enjoy the taste of on its own. A low-sodium version is always a smart choice, as it allows you to control the final seasoning. The Parmesan cheese adds a significant amount of salt, so having control over the broth’s sodium level prevents the final dish from becoming overly salty. This simple choice elevates the meal from good to great.

Recipe Overview

A large pot of creamy mushroom orzo with fresh thyme, viewed from the side.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy

Ingredients

28 g (2 tablespoons) extra virgin olive oil
280 g (10 oz) cremini mushrooms, sliced
3 cloves garlic, minced
200 g (1 cup) orzo pasta
720 g (3 cups) vegetable broth
120 g (1/2 cup) heavy cream
50 g (1/2 cup) Parmesan cheese, grated
1 teaspoon fresh thyme, chopped
Salt and black pepper, to taste

Step-By-Step Instructions

Sauté the Mushrooms and Garlic
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5 minutes, until they have released their liquid and are beginning to turn golden brown. Add the minced garlic and cook for one more minute until fragrant.
Toast and Cook the Orzo
Add the dry orzo to the pot and stir for about one minute to lightly toast it with the mushrooms. Pour in the vegetable broth, stir to combine, and bring the mixture to a simmer. Cook, uncovered, for about 10 minutes, stirring occasionally to prevent sticking. The orzo should be nearly cooked through and most of the liquid absorbed.
Add the Cream and Parmesan
Reduce the heat to low. Stir in the heavy cream, followed by the grated Parmesan cheese. Continue stirring gently until the cheese has completely melted and the sauce is smooth and creamy. Let it simmer for another 5 minutes until the orzo is perfectly tender and the sauce has thickened to your liking.
Season and Serve
Stir in the chopped fresh thyme. Season with salt and freshly ground black pepper to taste. Give it one final stir to incorporate everything. Serve immediately, garnished with additional fresh thyme or Parmesan if you like.

If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.

Substitutions & Variations

Add Protein: Stir in shredded rotisserie chicken or pan-seared shrimp during the last few minutes of cooking for a heartier meal.
Make it Gluten-Free: Substitute the orzo with a gluten-free orzo or another small gluten-free pasta shape. You may need to adjust the cooking time slightly.
Boost the Veggies: Add a few large handfuls of fresh spinach at the very end and stir until it wilts into the sauce for extra nutrients and color.

Make-Ahead, Storage & Reheat

How to store and reheat One-Pot Creamy Mushroom Orzo

Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more liquid as it sits. To reheat, gently warm it on the stovetop over low heat, adding a splash of vegetable broth or water to loosen the sauce and restore its creamy texture.

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 55 g

Estimates only.

FAQ

How can I reheat this without the orzo getting dry and gummy?

The orzo will thicken as it cools. Reheat it gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce and restore its creamy texture.

My sauce looks greasy or separated after adding the cheese. What is the fix?

This happens if the heat is too high. Take the pan off the heat before stirring in the Parmesan, as this allows the cheese to emulsify gently without breaking the sauce.

Is there a way to make this recipe dairy-free and still keep it creamy?

Yes. Use a full-fat oat milk or cashew cream for the best results, as their higher fat content mimics dairy. A quality nutritional yeast will add a cheesy, savory flavor.

What should I do if my sauce is too thick or too thin at the very end?

If too thick, stir in a splash of broth until it loosens. If it's too thin, let it simmer a minute longer, as the orzo starches will continue to thicken the sauce.

Can I prep any components of this dish ahead of time to save on work?

You can prep the vegetables and aromatics ahead, but cook the orzo just before serving. This ensures it has the best texture and does not become mushy from sitting.

Why is it so important to stir the orzo frequently while it is simmering?

Frequent stirring is key to preventing sticking, but it also releases the orzo's starches. This is what naturally creates that creamy, risotto-like sauce texture.

Is freezing a good option for storing leftovers of this creamy orzo dish?

I don't recommend freezing this dish. The pasta's texture can become very soft and the creamy sauce may separate when thawed, so it is best when enjoyed fresh.

I need to make a bigger batch for a crowd. Can this recipe be doubled?

Yes, you can easily double it. Use a wider pot like a Dutch oven, as this provides more surface area for even cooking and prevents the orzo from steaming or clumping.