Creamy Mushroom Risotto (Gluten‑Free Orzo) - Cozy, Rich, and Weeknight-Friendly
Servings: 4 servings
Ingredients
- Gluten-free orzo (about 12 ounces; check the label for certified GF)
- Mushrooms (16 ounces; cremini, shiitake, or mixed wild mushrooms)
- Onion or shallot (1 medium onion or 2 large shallots)
- Garlic (3–4 cloves)
- Unsalted butter (3–4 tablespoons)
- Olive oil (2–3 tablespoons)
- Dry white wine (1/2 cup; optional but recommended)
- Low-sodium vegetable or chicken broth (4–5 cups, warmed)
- Parmesan cheese, freshly grated (3/4–1 cup)
- Fresh thyme or rosemary (a few sprigs; or 1 teaspoon dried thyme)
- Fresh parsley (a small handful, chopped)
- Lemon (1, for zest and a squeeze of juice)
- Salt and black pepper
- Optional add-ins: Peas, baby spinach, truffle oil, dairy-free butter, or vegan Parmesan
Instructions
- Warm the broth: Add broth to a small pot and keep it at a bare simmer on low. Warm broth helps the orzo cook evenly and stay creamy.
- Prep the produce: Clean mushrooms with a damp towel and slice. Finely chop the onion (or shallots) and mince the garlic. Strip thyme leaves from stems.
- Sauté the mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide, heavy skillet over medium-high. Add mushrooms in a single layer. Let them brown undisturbed for 3–4 minutes, then stir and cook until golden and their liquid evaporates. Season with salt and pepper. Transfer to a bowl.
- Build the flavor base: Reduce heat to medium. Add another tablespoon olive oil and the chopped onion. Cook, stirring, until soft and translucent, about 4–5 minutes. Add garlic and thyme; cook 30 seconds until fragrant.
- Toast the orzo: Add the gluten-free orzo to the pan. Stir to coat in oil and aromatics, letting it toast lightly for 1–2 minutes. This helps develop a nutty flavor and prevents mushiness.
- Deglaze with wine: Pour in the white wine and stir, scraping up any browned bits. Cook until the wine is mostly absorbed, 1–2 minutes. If skipping wine, add a ladle of broth instead with a squeeze of lemon juice later.
- Add broth gradually: Add 1 cup of warm broth and stir gently. When most of it is absorbed, add another 1/2–1 cup. Continue adding broth in increments, stirring every minute or so, until the orzo is just tender with a silky sauce. This usually takes 10–12 minutes, but check your package directions.
- Return mushrooms and finish: Stir the mushrooms back in. Add 1–2 tablespoons butter and the Parmesan. Mix until glossy and creamy. If it seems too thick, add a splash of broth to loosen.
- Brighten and season: Add a little lemon zest and a squeeze of juice to wake up the flavors. Season with salt and black pepper to taste. Fold in chopped parsley.
- Serve immediately: Risotto waits for no one. Spoon into warm bowls and top with extra Parmesan, a drizzle of olive oil, and more pepper. For a little indulgence, finish with a few drops of truffle oil.