One-Pot Mushroom Orzo
, Updated Jul 13, 2025
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This creamy One-Pot Mushroom Orzo is the ultimate one-pot comfort food — rich, garlicky, and packed with flavor, ready in under 30 minutes.
This One-Pot Mushroom Orzo recipe is a delicious and comforting meal using a handful of pantry staples – perfect for the whole family on a busy weeknight! Just as creamy and satisfying as a risotto with much less work – think of it as your mushroom orzotto!`
Do you love a traditional risotto but don’t have the time or patience to make sure it’s 100% perfect? If so, this creamy mushroom orzo may be the solution for you. As easy recipes go, this takes far less time to prepare and cook than risotto, using minimal ingredients, and the results are undeniably tasty!
This one-pot meal can be served as a main course or as one of your preferred side dishes. The entire family will fall for this combination of creamy pasta with the earthy and nutty taste from the mushrooms and chestnuts.
Mushroom Orzo Ingredients
There are three basic ingredients in this dish: orzo, mushrooms and ready-cooked chestnuts. Adding stock, onions, garlic and a dash of Marsala or white wine makes it a rich and luxurious meal that everyone will enjoy.
Orzo: While arborio rice is commonly used to make a good risotto, orzo – the Italian word for barley – is a short pasta that looks a bit like a large grain of rice and is also known as risoni. Either way, this recipe will produce some of the creamiest orzo you’ve ever tasted!
Mushrooms: Yes, they are a fungus but mushrooms are undeniably awesome things. While we’re suggesting a mix of wild mushrooms here, there is such a range of options that you can always experiment or adjust to taste. Chestnut mushrooms, crimini, white button mushrooms or baby bellas – the world is your oyster (mushroom)!
Chestnuts: We suggest cooked whole chestnuts because they are ready to eat and don’t add unnecessary cooking time. They are typically cooked, peeled and vacuum sealed, capturing their mild, nutty, sweet flavor. Perfect for adding creaminess to this dish without being overpowering.
How to Make One-Pot Mushroom Orzo
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Melt butter in a large skillet over medium-high heat until foaming. You can also use extra virgin olive oil or vegan butter. Add the onions and chopped sage, and sauté for a 5-7 minutes over medium heat until the onion has softened.
- Add the salt, pepper and other seasonings to the pan, followed by the pasta and stir to toast the orzo.
- Add the mushrooms, followed by the Marsala, if using. This splash of liquid will help prevent it from sticking to the bottom of the pan and begin softening the orzo and mushrooms, while bringing out the flavor.
- Add the chopped chestnuts and gradually add the stock or broth a little at a time, while stirring. Constant stirring will prevent the orzo from sticking, while also releasing the starch in the pasta which will make this dish ultra creamy (without cream).
- Stir in the minced garlic followed by the remaining vegetable stock. Bring to a low simmer and cook for 12-15 minutes, stirring occasionally, until the orzo is cooked to your liking.
- Check and adjust the seasoning as needed. Sprinkle with plenty of freshly grated Parmesan cheese and serve.
- Store cooled leftovers in an airtight container in the fridge for 2-3days. Warm gently in a saucepan or microwave with a splash of water, cream, or broth to loosen it up. Stir frequently to prevent sticking.
Recipe Tips & FAQs
Is mushroom orzo the same as mushroom orzotto? It’s a bit confusing because the name “orzotto” combines “orzo” and “risotto” but technically this is not exactly the same recipe.
Orzotto originated in Italy and is made with pearl barley rather than the arborio rice used in a traditional risotto. The confusion stems from the fact that “orzo” is the Italian word for barley, which explains why, outside of Italy, risotto-style dishes using orzo pasta are often referred to as orzotto.
Can I add a protein to this dish? While this one-pot orzo recipe is a great addition to a vegetarian diet (or served as part of a Meatless Monday if you’re just cutting down), the best part about this creamy orzo recipe is its flexibility.
You can always add a couple of cooked chicken breasts to the mix if you like and replace the vegetable stock with chicken broth or chicken stock. You can even throw in a splash of heavy cream to create a truly creamy chicken orzo!
Check out my Cajun Chicken Orzo recipe with sun-dried tomatoes for more one-pot pasta inspiration!
Love Orzo? Try These Delicious Recipes!
Next time you’re looking for some new recipes to spice things up in your kitchen, why not try:
Did you make my mushroom orzo recipe? I’d love to hear what you think!
Leave a rating and a comment below — your feedback helps others find the recipe and brings joy to my mushroom-loving heart!
Don’t forget to tag me @supergolden88 on Instagram and @supergoldenbakes on TikTok if you share a snap. I love seeing your one-pot wonders!
One-pot Mushroom Orzo
Video
Ingredients
- 2 tbsp unsalted butter
- 1 onion , peeled and finely diced
- 6 sage leaves , finely chopped
- 1 tsp salt
- 1 tsp dried thyme or Herbes de Provence
- ½ tsp ground pepper
- 1 ½ cups (300g) orzo
- 2 garlic cloves , minced
- 10 ½ oz (300) mixed wild mushrooms , roughly chopped
- 6 oz (180g) chestnuts , cooked, roughly chopped (optional)
- 2 tbsp Marsala , or white wine (replace with broth)
- 2-3 cups (500-750ml) vegetable stock / broth as needed
- 3 tbsp Parmesan cheese , grated plus more to serve
- chopped parsley or fresh thyme , to serve
Instructions
- Melt the butter in a large skillet over medium-high heat until foaming. Add the onions and chopped sage, and sauté for a 5-7 minutes over medium heat2 tbsp unsalted butter, 1 onion, 6 sage leaves
- Add the salt, pepper and other seasonings to the pan, followed by the orzo and stir to toast the orzo.1 tsp salt, 1 tsp dried thyme, 1 ½ cups (300g) orzo, ½ tsp ground pepper
- Stir in the mushrooms, followed by the Marsala, if using. This splash of liquid will help prevent it from sticking to the bottom of the pan and begin softening the orzo and mushrooms, while bringing out the flavor.10 ½ oz (300) mixed wild mushrooms, 2 tbsp Marsala
- Add the cooked chestnuts and gradually add the broth while stirring. Constant stirring is important at this stage, to combine flavors and avoid sticking.6 oz (180g) chestnuts
- Add the minced garlic followed by the remaining vegetable stock. Bring to a low simmer and cook over low heat, stirring occasionally.2-3 cups (500-750ml) vegetable stock / broth
- Sprinkle plenty of freshly grated Parmesan cheese and serve.3 tbsp Parmesan cheese
Notes
- Use vegan butter or olive oil and leave out the Parmesan to make the recipe vegan.
- Replace wild mushrooms with sliced chestnut or white mushrooms and the chestnuts with chopped walnuts if you prefer.
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Warm gently in a saucepan or microwave with a splash of water, cream, or broth to loosen it up. Stir frequently to prevent sticking.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I really like this recipe especially for the instructions. I use regular button mushrooms and add spinach at the end but basically follow and make like risotto. Needs more like 3 C stock though. Too el dente for me with 2
This was great! I added meatballs, and added a little extra seasoning to taste. I also added ness up using much more broth to get my orzo soft. It turned out delicious
i wanted to love this 🙁 I was so excited to make it. I saw the note about doing walnuts instead.. I think if I ever made it again, that would be the way to go. the chestnuts are too close to the texture of the mushrooms & I wish I would have chopped them much smaller. maybe added a vegetable as well.. I would also add more garlic and more salt.