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Orzo Risotto with Peas and Mushrooms

Orzo Risotto with Peas and Mushrooms

Mushrooms and peas, in velvety, risotto-like orzo—a simple, comforting dinner that needs little more than a few fresh flavorings.

By Courtney HillJanuary 24, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Milk Street Facebook Community member Dianna Guarini Beach, of Jamison, Pennsylvania, combines thawed frozen peas with orzo and cremini mushrooms, plus aromatics and a shot of vermouth. Cooking the orzo as if making risotto—that is, by adding liquid in separate additions and stirring vigorously—yields a velvety, creamy consistency. Serve as a side to just about anything, or offer it as a light main with a salad alongside.

Tip

Don’t be shy about stirring the orzo as it simmers. Vigorous stirring helps release the pasta’s starch and create a creamy consistency. When stirring, make sure to scrape along the bottom and sides of the skillet to prevent sticking and uneven cooking.

Ingredients
  • ⅓

    cup extra-virgin olive oil

  • 8

    ounces cremini mushrooms, trimmed and thinly sliced

  • 1

    medium shallot, chopped

  • 2

    large thyme sprigs

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • 3

    tablespoons dry vermouth

  • 1

    cup orzo

  • 4

    cups low-sodium chicken or vegetable broth, divided

  • 1

    cup frozen peas, thawed

  • 2

    teaspoons white wine vinegar

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the mushrooms, shallot, thyme, ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until the liquid released by the mushrooms has cooked off and the mushroom are browned, 3 to 5 minutes.

Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the vermouth and cook, scraping up any browned bits, until the pan is dry, about 2 minutes.

Step 2

Stir the orzo, then add 2 cups of broth. Bring to a vigorous simmer and cook, stirring often, until the liquid is absorbed, about 5 minutes. Add 1 cup of the remaining broth and cook, stirring often and vigorously, until the liquid is again absorbed, 3 to 5 minutes; adjust the heat as needed to maintain a simmer.

Step 3

Stir in the peas and the remaining 1 cup broth; cook, stirring vigorously, until the mixture is creamy and no longer soupy, about 5 minutes. Add the vinegar and cook, stirring, for about 30 seconds.

Step 4

Off heat, remove and discard the thyme sprigs. Taste and season with salt and pepper.

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