Delicious & Easy Orzo with Mushroom

I never thought much about Orzo as a dish to be quite honest. I’ve used to several times in soups, which I love, but as a stand alone dish – not really.

I was craving a creamy pasta but I didn’t have the ingredients to make one, but 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 those I did not have. Also, some recipes where unnecessarily complicated and we don’t have time for that.

You really don’t need that addition of milk or cream, broth on its own with the orzo creates such a creamy texture especially if you are adding 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 when ever you need it.

Comment below if you make this! Definitely a favourite of mine, especially in a pinch! You will want to try it. Don’t forget to sign up to my mailing list and follow me on instagram @theslottedspoons.

Print Recipe
5 from 1 vote

Easy Mushroom Orzo

This Mushroom Orzo is SUPER easy to make and takes 15 minutes or less. Makes a perfect main meal or a delicious side dish. You can also make this dish vegan!
Prep Time5 minutes
Cook Time15 minutes
Course: Appetizer, Main Course, Side Dish
Diet: Vegan, Vegetarian
Servings: 4 Servings
Author: Zainab Jabri


  • 1 tbsp 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

  • 1/2 tsp Anchovy Paste
  • 2 tbsp Parmigiano-Reggiano


  • 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 in 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 in here.
  • Add salt and pepper to taste.
  • Once orzo has absorbed the broth and is al dente, remove from heat and serve!
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

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