One-pot shortcut parmesan mushroom orzo pasta is simple to make but filled with so much flavor. This time-saving version of risotto uses orzo pasta, giving you the creamy comfort of risotto without all the fuss. Loaded with mushrooms, peas and parmesan, this quick and easy meal is perfect for your weeknight menu.

If you love the ease and convenience of one pot meals, this shortcut risotto is just what you’ve been looking for. With easy prep and even easier clean up, one pot dinners are always a favorite for busy households. The GoodCook Everyday 3 Qt Sauce Pan is perfect for getting one pot meals cooked and on the table in no time. It features an easy clean nonstick interior, a flame guard bakelite handle, and it’s big enough to cook a whole meal in one.    

What is orzo? If you’ve never had orzo, you’ll love this tiny pasta. Orzo is a short cut pasta that has a rice-like shape, and cooks in about 10 minutes. You can find it at the grocery store in the same aisle as the dried pasta.  

Steps to make shortcut parmesan mushroom risotto

  • Heat olive oil in a GoodCook Everyday 3 Qt Sauce Pan over medium-high heat.
  • Add the onions and mushrooms and cook until the mushrooms are tender.
  • Add the garlic and oregano and cook for 30 seconds. Transfer to a bowl and set aside.
  • To the pan, add the orzo pasta, veggie stock and half and half, stirring to combine.
  • Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.
  • If the pasta is not fully cooked and the mixture is low on liquid add a little more veggie stock to help cook the pasta.
  • Once cooked, remove the pan from the heat and stir in parmesan cheese, the mushroom and onion mixture, frozen peas and salt & pepper to taste.

Tips and Recipe Variations

  • Add in or change up the veggies – along with the mushrooms and peas, add in more veggies like zucchini, baby spinach, broccoli and/or asparagus.
  • For added vegetarian protein, toss in some canned beans or cooked lentils at the end of cook time. For meat protein, add in cooked chicken, shrimp, bacon or sausage.
  • Drizzle on truffle oil for a gourmet touch.
  • “risotto”Serve this cold as orzo pasta salad.

With the GoodCook line of cookware and kitchen accessories, this shortcut risotto will be on your table in no time. The Good Cook Everyday 3 Qt Sauce Pan is perfect for making a whole meal in one pan. With a non-stick interior and a bakelite handle, this large pot is perfect for this recipe. Are you ready for a pot of rich and creamy faux risotto?

Make & Share

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Shortcut Parmesan Mushroom “Risotto”

Serves 2-3     adjust servings
Good Cook


Ingredients

  • 2 tablespoons olive oil
  • 1/2 small yellow onion diced
  • 2 ounces baby Bella mushrooms sliced
  • 1 cloves garlic, minced
  • 1/4 teaspoon dried oregano minced
  • 1/2 cup orzo pasta
  • 1 cup veggie broth, more as needed
  • 1/2 cup half and half or light cream
  • 1/4 cup parmesan cheese grated
  • 1/4 cup petite peas frozen
  • Parsley, chopped (optional)

Instructions

Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds. Transfer to a bowl and set aside.
To the pan, add orzo pasta, veggie stock, half and half, stir to combine.
Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.
If the pasta is not fully cooked and the mixture is low on liquid add a little more chicken stock to help cook the pasta.
Once cooked, remove the pan from the heat and stir in parmesan cheese, mushroom and onion mixture, frozen peas and salt & pepper to taste.

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Posted in Main Dishes, Recipes, Dinner by Goodcook staff | Tags: .
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