Recipe By Kim
Published Apr 14th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 4 servings Calories 556.9

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 (8 ounce) package sliced cremini mushrooms
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 ½ cups orzo
  • ½ cup dry white wine
  • 3 cups low-sodium chicken broth
  • 1 cup frozen peas
  • ½ cup freshly grated Pecorino-Romano cheese, or to taste
  • ¼ cup heavy whipping cream
  • salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
  2. 2 Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
  3. 3 Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts

  • Calories 556.9
  • Carbohydrate 71.6 g
  • Cholesterol 38.9 mg
  • Fat 17.9 g
  • Fiber 6.4 g
  • Protein 22.9 g
  • Saturated Fat 7.6 g
  • Sodium 379.5 mg
  • Sugar 8.6 g
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  1. I added two teaspoons of chicken bullion to the liquid for flavor and as the substitute to the salt. Use 1/2 and 1/2 as this is what I had on hand. Excellent and so easy to make. Will definitely make again!

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