Creamy Mushroom Orzo with Lemon Zest
Creamy Mushroom Orzo with Lemon Zest
Ingredients
For the Creamy Orzo
- 1 1/2 cups orzo pasta, uncooked
- 1 pound cremini mushrooms, sliced
- 1 shallot, large, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare your ingredients: Slice the mushrooms, finely dice the shallot, mince the garlic, zest the lemon and then juice it. Chop the fresh basil.
⏱️ 10 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are deeply browned and have released all their moisture, about 5-7 minutes. Remove the cooked mushrooms from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the diced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min
- 4
Stir in the uncooked orzo pasta. Toast the orzo for about 1 minute, stirring constantly, until lightly golden. This helps to develop a nutty flavor.
⏱️ 1 min
- 5
Pour in the fresh lemon juice, scraping up any browned bits from the bottom of the pan. Then, add the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 10 min
- 6
Remove the skillet from the heat. Stir in the heavy cream, grated Parmesan cheese, lemon zest, and chopped fresh basil. Return the cooked mushrooms to the skillet and gently fold them into the orzo mixture.
⏱️ 2 min
- 7
Season the creamy orzo with kosher salt and freshly ground black pepper to taste. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Orzo with Lemon Zest
Ingredients
For the Creamy Orzo
- 1 1/2 cups orzo pasta, uncooked
- 1 pound cremini mushrooms, sliced
- 1 shallot, large, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare your ingredients: Slice the mushrooms, finely dice the shallot, mince the garlic, zest the lemon and then juice it. Chop the fresh basil.
⏱️ 10 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are deeply browned and have released all their moisture, about 5-7 minutes. Remove the cooked mushrooms from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the diced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min - 4
Stir in the uncooked orzo pasta. Toast the orzo for about 1 minute, stirring constantly, until lightly golden. This helps to develop a nutty flavor.
⏱️ 1 min - 5
Pour in the fresh lemon juice, scraping up any browned bits from the bottom of the pan. Then, add the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 10 min - 6
Remove the skillet from the heat. Stir in the heavy cream, grated Parmesan cheese, lemon zest, and chopped fresh basil. Return the cooked mushrooms to the skillet and gently fold them into the orzo mixture.
⏱️ 2 min - 7
Season the creamy orzo with kosher salt and freshly ground black pepper to taste. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min