Creamy Orzo with Mushrooms, Scallions and Parmesan
A simple one-pan pasta dish combining tender orzo with sautéed mushrooms, fresh scallions, and nutty parmesan cheese. The pasta cooks directly in stock, creating a light sauce that absorbs into the grains. Marjoram adds subtle earthiness. Serve as a light main course or elegant side dish for weeknight dinners or entertaining. This version uses the pasta cooking liquid as sauce base, eliminating extra cream for a cleaner, brighter finish.
Ingredients
- 2 cups chicken or vegetable stock
- ¾ cup orzo pasta
- 2 tablespoons olive oil
- 8 ounces white button mushrooms, cleaned and quarteredcremini mushrooms1:1umami
earthier flavor
- 1 ½ teaspoons dried marjoramdried oregano1:1herb
slightly more robust
- 1 bunch scallions, diced, white and green parts
- ½ teaspoon salt
- ½ cup grated parmesan
Instructions
- 1
Bring stock to a boil in a medium saucepan.
- 2
Add orzo and cook until al dente, about 10 minutes, adding more stock if pasta absorbs all liquid.
- 3
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- 4
Add quartered mushrooms and sauté frequently until slightly tender.
- 5
Stir in marjoram and scallions, cook 1 minute.
- 6
Drain orzo in a colander set over a bowl to collect cooking liquid.
- 7
Add cooked orzo to skillet with mushroom mixture and 1/4 to 1/3 cup reserved stock.
- 8
Simmer over medium-high heat until most liquid evaporates.
- 9
Remove from heat, season with salt, toss with parmesan, and serve immediately.
Tips
Reserve pasta cooking liquid before draining; this starchy liquid creates the sauce and binds flavors better than added stock alone.
Cut mushrooms uniformly so they cook at the same rate and finish slightly tender rather than mushy.
Add parmesan off heat to preserve its flavor and prevent clumping from direct high heat.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop with splash of stock, stirring occasionally, until warmed through.
Prepare mushroom and scallion mixture up to 4 hours ahead; store separately. Cook orzo just before serving for best texture.
Serve immediately after combining for optimal pasta texture. Pair with a crisp white wine and simple green salad or roasted vegetables.
Common Mistakes
Add parmesan while simmering to avoid clumping; toss off heat instead.
Do not oversauté mushrooms to avoid releasing excess liquid that dilutes the sauce.
Reserve pasta water before draining to avoid discarding the sauce base.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian or vegan?
Use vegetable stock instead of chicken stock. For vegan, replace parmesan with nutritional yeast at 1/4 cup or cashew parmesan. All other ingredients are already plant-based.
What if I don't have fresh scallions?
Substitute with chopped fresh chives, green onion tops, or 2 tablespoons minced garlic added when sautéing mushrooms. Frozen scallions work but have softer texture.
Can I make this ahead and reheat?
Yes. Store in an airtight container up to 3 days. Reheat gently on stovetop over medium heat, stirring frequently and adding stock or water as needed to restore sauce consistency.