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Mushroom Orzotto, How to make Orzo Risotto

Creamy, velvety, and packed with earthy mushroom flavor, this Mushroom orzotto/ Orzo Risotto is pure comfort in every spoonful. There are some dishes that linger in your memory long after the trip is over. For me, that dish was a bowl of creamy mushroom risotto I first tasted in Chicago. The cozy restaurant, the rainy evening outside, and that comforting plate of earthy mushrooms swirled into velvety rice created an unforgettable moment. Ever since then, mushroom risotto — or its quicker cousin made with orzo — has become one of my absolute favorite comfort foods. Each spoonful carries that same warmth, richness, and nostalgia, reminding me of the day I fell in love with this dish.

Bite of History – Mushroom Orzotto

Risotto has its roots in Northern Italy, especially in the Lombardy and Piedmont regions, where rice cultivation flourished around the 14th century after it was introduced from the East. Over time, Italians perfected the art of cooking rice slowly in broth, creating the creamy, comforting dish we now know as risotto. Traditional risotto is made with short-grain rice like Arborio, Carnaroli, or Vialone Nano — varieties prized for their ability to release starch and create that signature velvety texture.

Orzo, on the other hand, is not rice at all but a tiny rice-shaped pasta. Though Italian in origin, orzo has traveled across the Mediterranean and beyond, becoming a pantry staple in Greek, Turkish, and Middle Eastern kitchens. Today, chefs and home cooks alike use orzo as a clever substitute to create a “risotto-style” dish, often called orzotto — faster to cook, equally creamy, and a modern nod to a centuries-old Italian tradition.

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Ingredient Roles in Orzo Risotto

Ingredient	Role in the Dish
Orzo / Arborio Rice	The starchy base that turns creamy when cooked slowly with broth.
Mushrooms	Add earthy, umami depth and a meaty bite, balancing richness with savoriness.
Onion / Shallot	Builds a sweet, aromatic base for the dish.
Garlic	Infuses warmth and flavor into the background.
Olive Oil	Provides a fruity, smooth base and prevents burning while sautéing.
Butter	Adds richness, creaminess, and that silky restaurant-style finish.
White Wine (or substitutes: lemon juice, unsweetened grape juice, apple cider vinegar, or extra broth)	Lifts the dish with acidity and brightness, balancing the creaminess.
Vegetable Broth (or substitutes: hot water with seasoning, milk or milk + water, mushroom soaking liquid, or bouillon cube + water)	Slowly absorbed to cook the orzo/rice and create the creamy consistency.
Parmesan Cheese	Brings salty, nutty creaminess to finish the dish.
Salt & Black Pepper	Balance and enhance all the flavors.
Fresh Herbs (Parsley/Thyme)	Add freshness, aroma, and a pop of color.

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Mushroom Orzotto, How to make Orzo Risotto

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course / DinnerCuisine: Italian-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This creamy mushroom orzotto is a risotto-style dish made with orzo pasta, earthy mushrooms, and Parmesan. A comforting Italian-inspired one-pot meal that’s ready in just 30 minutes.

Ingredients to make Mushroom Risotto

1 cup, 1 Orzo pasta (or Arborio rice)
10 – 12 nos. 10 – 12 Mushrooms (button, cremini, or a mix), sliced, 200 g
1 nos. 1 Small onion or shallot, finely chopped
2 cloves, 2 Garlic, minced
2 tablespoon, 2 Olive oil
2 tablespoon, 2 Butter
½ cup, ½ White wine
(or substitute: lemon juice, unsweetened white grape juice, apple cider vinegar, or extra broth)
3 cups, 3 Hot vegetable broth
(or substitute: hot water with seasoning, milk/water mix, mushroom soaking liquid, or bouillon cube + water)
½ cup, ½ Parmesan cheese, grated
Salt and black pepper, to taste
Fresh parsley or thyme, for garnish

Directions to make Mushroom/ Veg Orzotto

Prepare the orzo
Bring a pot of salted water to a boil. Add the orzo and cook for about 6–7 minutes until just tender. Drain and keep aside.
Sauté aromatics
Heat olive oil and butter in a wide pan. Add chopped onion and garlic, sauté until soft and fragrant.
Cook mushrooms
Add sliced mushrooms to the pan. Sprinkle a little salt and cook until golden brown and the liquid evaporates.
Combine orzo and creaminess
Add the cooked orzo into the pan with mushrooms. Stir in hot broth gradually, mixing well until creamy. Pour in white wine (or substitute) and let it absorb.
Finish with cheese
Turn off the heat, stir in Parmesan, and let it melt into the dish. Season with salt and pepper.
Serve & garnish
Spoon the mushroom orzotto into bowls, top with extra Parmesan and fresh parsley. Serve warm.

Notes

1 cup = 250 ml

Directions to make veg risotto with step by step images

Prepare the orzo
Bring a pot of salted water to a boil. Add the orzo and cook for about 6–7 minutes until just tender. Drain and keep aside.
Sauté aromatics
Heat olive oil and butter in a wide pan. Add chopped onion and garlic, sauté until soft and fragrant.
Cook mushrooms
Add sliced mushrooms to the pan. Sprinkle a little salt and cook until golden brown and the liquid evaporates.
Combine orzo and creaminess
Add the cooked orzo into the pan with mushrooms. Stir in hot broth gradually, mixing well until creamy. Pour in white wine (or substitute lemon juice) and let it absorb. Turn off the heat, stir in Parmesan, and let it melt into the dish. Season with salt and pepper.
Serve and garnish
Spoon the mushroom orzotto into bowls, top with extra Parmesan and fresh parsley. Serve warm.

Pro Tips to make tasty Mushroom/Veg Orzotto

Use a mix of mushrooms – Cremini, shiitake, and button mushrooms together give the dish a richer umami depth.
Don’t rush the orzo – Add hot broth gradually and stir in between; this allows starch to release slowly for creaminess.
Balance fat – Start with olive oil + butter for sautéing; finish with just butter or Parmesan for a silky texture.
Season in layers – Add salt lightly when cooking mushrooms, then adjust after adding Parmesan since it’s naturally salty.
Extra creamy hack – Stir in a splash of warm milk or cream at the end if you like a luxurious finish.

Serving Suggestions Veg Risotto

Serve hot in shallow bowls with extra Parmesan and fresh parsley on top.
Pair with a crisp side salad (like arugula with lemon dressing) to cut through the richness.
Enjoy with garlic bread or focaccia for a hearty meal.
For a special dinner, serve alongside roasted veggies or grilled asparagus.

FAQs – Mushroom Orzotto / Risotto

1. Can I make mushroom risotto without wine?

Yes! White wine adds brightness, but you can substitute with:
a) A squeeze of lemon juice at the end
b) Unsweetened white grape juice
c) Diluted apple cider vinegar
d) Or simply use extra broth

2. What can I use instead of vegetable broth?

If broth isn’t available, try:
a) Hot water + herbs/seasoning
b) Milk or a milk-water mix for extra creaminess
c) Mushroom soaking liquid from dried mushrooms (for intense umami)
d) Bouillon cube or paste + water for instant broth flavor

3. Can I use rice instead of orzo?

Yes. Use Arborio or Carnaroli rice for traditional risotto. Cooking time will be longer (18–20 minutes), but the result will be creamier.

4. How do I make this recipe vegan?

a) Replace butter with olive oil or vegan butter.
b) Swap Parmesan with nutritional yeast or vegan Parmesan.
c) Use vegetable broth or mushroom stock for depth.

5. How do I reheat mushroom orzotto?

Reheat gently on the stovetop with a splash of broth or water, stirring until creamy again. Avoid microwaving, as it may dry out the pasta.