I never thought much about Orzo as a dish, to be quite honest. I've used it several times in soups, which I love, but as a stand-alone dish, not really.
I was craving creamy pasta, but I didn't have the ingredients to make one. After a 10-minute Google search, I landed on something I could make. Here is the issue with most Orzo Pasta recipes - they mostly call for cream or milk, and I didn't have any. Also, some recipes were unnecessarily complicated, and we don't have time for that.
You don't need the addition of milk or cream; broth on its own, with the orzo, creates a creamy texture, especially if you add Parmigiano. When I say Parmigiano, we are talking about the real shiz - shaved right from the block.
Let's Make Orzo!
With just a few ingredients, you will be able to make a SUPER delicious dish! There are only two ingredients that are not vegan, BUT you can definitely omit them to make this a delicious vegan dish.
For my non-vegan friends - do you guys use Anchovy Paste? If you don't, you SHOULD! I know, some people might think it's going to leave a fishy taste, but that is not the case. It really adds a depth of flavour to your pasta dishes, and is such an easy add-in. You can usually find them in the fish section; they usually come in a metal tube that you can keep in the fridge for whenever you need them.
Comment below if you make this! A favourite of mine, especially in a pinch! You will want to try it. Don't forget to sign up for my mailing list and follow me on Instagram @theslottedspoons.
Easy Mushroom Orzo
Ingredients
- 1 tablespoon Olive Oil
- 1 pinch Crushed Chilli Flakes Optional
- 3 cloves Garlic chopped
- 1 Yellow Onion diced
- 1-1.5 cups Sliced Cremini Mushrooms You can use different types
- 1 cup Orzo
- 3 cups Vegetable Stock
- Salt and Pepper to taste
Non-Vegan Add ins
- ½ teaspoon Anchovy Paste
- 2 tablespoon Parmigiano-Reggiano
Instructions
- Heat olive oil in a pan on medium heat and add the chilli flakes. Using a wooden spoon, coat the flakes in olive oil.
- Add in the chopped garlic and saute in the oil until they start to slightly brown.
- Add in the onion and cook until translucent. If you are using the anchovy paste - add it in here
- Now add in the mushrooms, sauté and allow them to cook down. If it starts sticking to the pan, add a splash of water.
- Once the mushrooms have cooked down, add in the orzo and sauté in the pan for a minute before adding in the broth.
- Add broth and allow Orzo the simmer on medium-high heat. Stir occasionally to prevent it from sticking to the bottom of the pan.
- If you are using Parmesan, add it here.
- Add salt and pepper to taste.
- Once the orzo has absorbed the broth and is al dente, remove from heat and serve!
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