For a richer flavor, consider using homemade chicken broth. If you don't have Pecorino-Romano cheese, Parmesan cheese can be substituted. Feel free to add other vegetables such as asparagus or spinach along with the peas. For a vegetarian version, use vegetable broth instead of chicken broth.
Mushroom and Pea Orzotto
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS7
Embrace the delightful simplicity of Italian cuisine with this creamy Mushroom and Pea Orzotto. This comforting dish swaps traditional Arborio rice for orzo pasta, creating a luscious, quicker alternative to classic risotto. Earthy mushrooms, sweet peas, and sharp Pecorino-Romano cheese blend harmoniously for a symphony of flavors that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate72 g
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Cholesterol39 mg
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Fiber6 g
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Protein23 g
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Saturated Fat8 g
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Sodium380 mg
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Sugar9 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add mushrooms and onion and cook, stirring occasionally, until mushrooms are lightly browned and onion is translucent, about 10-15 minutes.
02
StepAdd minced garlic, dried oregano, and dried thyme; cook, stirring constantly, until fragrant, about 1 minute. Add orzo and cook, stirring frequently, until lightly toasted, about 1-2 minutes. This step enhances the nutty flavor of the orzo.
03
StepPour in white wine and cook until mostly evaporated, scraping up any browned bits from the bottom of the pot, about 1-2 minutes.
04
StepGradually add warm chicken broth, one cup at a time, stirring until each addition is absorbed before adding the next. Reduce heat to low, cover, and simmer until orzo is tender and most of the liquid has been absorbed, about 10-12 minutes, stirring occasionally to prevent sticking.
05
StepUncover the pot and stir in frozen peas. Cook until peas are bright green and heated through, about 1 minute.
06
StepRemove pot from heat, stir in Pecorino-Romano cheese and heavy cream until well combined. Season with salt and freshly ground black pepper to taste.
07
StepServe immediately, garnished with additional grated Pecorino-Romano cheese, if desired.
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RECIPE REVIEWS
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Mya Gottlieb
Jul 2, 2025I added some sautéed spinach along with the peas for extra greens. It was delicious!
Alek Hauck
Jul 1, 2025This orzotto was a huge hit! My kids loved it, and I appreciated how easy it was to make.
Fausto Spencer
Jul 1, 2025I found that it needed a little more broth than the recipe called for, but it turned out perfectly in the end.
Evalyn Rutherford
Jul 1, 2025This recipe is so versatile! I can see myself adapting it with different vegetables and cheeses.
Oren Veum
Jul 1, 2025This is now a staple in my dinner rotation. Thank you for the great recipe!
Ena Von
Jul 1, 2025I never thought of using orzo instead of rice for risotto. It's a game-changer!
Cristina Dicki
Jun 30, 2025Next time, I'm going to try adding some crispy pancetta for extra flavor and texture.
Erica Weber
Jun 30, 2025The flavors were amazing! The thyme and oregano really complemented the mushrooms.