Description
A cozy and flavorful one-pot orzo dish made with browned butter, earthy mushrooms, and fresh thyme. Creamy, comforting, and ready in under 30 minutes—perfect as a main dish or hearty side.
Ingredients
- 4 tablespoons butter
- 1 yellow onion, diced
- 1 lb. cremini (baby portobello) mushrooms, sliced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 cup orzo
- 2 cups chicken stock/broth (or vegetable broth)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Brown the Butter:
In a large pot, melt the butter over medium heat. Allow it to foam and turn golden brown, about 3–4 minutes. - Cook the Aromatics:
Add diced onion and sauté until soft, about 3 minutes. Stir in mushrooms and a pinch of salt; cook until golden and reduced, 6–8 minutes. - Add Thyme & Orzo:
Stir in thyme and orzo. Toast orzo for 1–2 minutes to enhance flavor. - Simmer:
Pour in the broth and bring to a simmer. Reduce heat to medium-low and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed. - Finish & Serve:
Season with salt and pepper to taste. Serve warm with extra thyme or grated Parmesan if desired.
Notes
- Toasting the orzo deepens flavor and improves texture.
- Add a splash of broth if the mixture becomes too thick.
- For extra creaminess, stir in ¼ cup heavy cream or a spoon of mascarpone.
- Use vegetable broth to keep the dish vegetarian.
- Add spinach or peas for a nutritional boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes