Q1: Why do you cook the orzo directly in the milk and water?

This is a technique borrowed from making risotto. As the orzo pasta simmers in the liquid, it releases its natural starches. These starches thicken the milk and water, creating a rich, creamy sauce without needing a lot of heavy cream or complicated steps. It's a fantastic shortcut to a luxurious texture.

Q2: How do I get my mushrooms truly crispy and not soggy?

The three keys to crispy roasted mushrooms are: high heat, adequate space, and not stirring too often. A hot oven (425°F) helps evaporate moisture quickly. Spreading them in a single layer prevents them from steaming each other. Finally, only stirring them once, halfway through, allows them to develop a deep, brown crust.

Q3: Can I make this recipe vegan?

Yes, with a few substitutions. Use a full-fat, unsweetened oat milk or soy milk instead of dairy milk. Use your favorite brand of vegan shredded cheese (one that melts well) in place of the Italian blend. Sauté the leeks in olive oil only. The result will be a delicious vegan creamy orzo.

Q4: What can I use instead of leeks?

If you can't find leeks, you can substitute one small, finely chopped yellow onion or two large, finely chopped shallots. They will provide a similar sweet, aromatic base, though the flavor will be slightly different from the delicate taste of leeks.

Q5: Can I use a different kind of cheese?

Certainly. While an Italian blend works well, this dish would also be delicious with other good melting cheeses. Try using all Parmesan for a saltier, nuttier flavor, or use Gruyère or Fontina for an even creamier, nuttier, and more complex taste.

Incredible One-Pot Creamy Orzo with Mushrooms

Incredible Creamy Orzo with Mushrooms

A creamy, risotto-style vegetarian pasta dish made in one pot. This recipe features orzo pasta cooked in a mixture of milk and water with sautéed leeks and garlic, creating a rich, starchy sauce without the need for heavy cream. The dish is finished with a blend of Italian cheeses, fresh spinach, and a splash of lemon juice. It is served topped with crispy, oven-roasted cremini mushrooms for a delightful textural contrast.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting, Simmering
Cuisine: Italian
Diet: Vegetarian

Ingredients

8 ounces cremini mushrooms, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large leek (white and light green parts only), sliced and rinsed
2 cloves garlic, minced
12 ounces orzo
3 cups milk
1 1/2 cups shredded Italian cheese blend (about 6 ounces)
1 (5-ounce) package baby spinach (about 8 cups)
Grated zest and juice of 1 lemon
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 425°F.
Roast the Mushrooms: On a baking sheet, toss the sliced mushrooms with 2 tablespoons of olive oil, a pinch of salt, and a few grinds of pepper. Spread them in a single layer.
Roast for about 25 minutes, stirring halfway through, until the mushrooms are well browned and crisp around the edges. Let them cool slightly, then transfer to a bowl.
Cook the Orzo: While the mushrooms roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper, and cook for about 2 minutes until the leek softens.
Add the orzo, 2 cups of water, the milk, 1 teaspoon of salt, and a few grinds of pepper to the pot. Bring the mixture to a boil, stirring constantly.
Reduce the heat to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
Finish the Dish: Remove the pot from the heat. Stir in the shredded cheese, baby spinach, lemon juice, and 1 tablespoon of the chopped parsley. Continue stirring until the cheese melts and the spinach wilts. If the mixture is too thick, add a splash of water. Season with salt and pepper to taste.
In the bowl with the roasted mushrooms, toss them with the lemon zest and the remaining 1 tablespoon of parsley.
Divide the creamy orzo among bowls and top with the roasted mushroom mixture.

Notes

Roasting the mushrooms separately at a high temperature makes them crispy and concentrates their flavor, providing a great textural contrast to the creamy orzo.
The orzo is cooked directly in the pot with the milk and water, which releases its starches and creates a naturally creamy sauce, similar to the method for making risotto.
The cheese and spinach are added off the heat at the very end to prevent the cheese from becoming stringy and to gently wilt the spinach.

Find it online: https://cookupjoy.com/creamy-orzo-2/