This Creamy Mushroom Asparagus Orzo is the kind of cozy skillet dinner that feels special but comes together with simple pantry staples. Tender orzo, earthy mushrooms, and fresh asparagus are simmered into a creamy, comforting dish that’s perfect for spring evenings or easy weeknights at home. It’s warm, satisfying, and made all in one pan.
Ingredients
- 1 cup dry orzo
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1 cup chopped asparagus (1-inch pieces)
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large skillet over medium heat, melt the butter. Add sliced mushrooms and cook for 5-6 minutes until tender and lightly golden.
- Stir in the chopped asparagus and minced garlic. Cook for 1-2 minutes until fragrant.
- Add the dry orzo and stir to coat in the butter. Pour in the vegetable broth and bring to a gentle simmer.
- Cook uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Cook for 1-2 more minutes until creamy and slightly thickened.
Tip
For extra brightness, squeeze a little fresh lemon juice over the top right before serving. It lifts the creamy flavors beautifully.
Serve this warm straight from the skillet and save it to your dinner board for an easy weeknight favorite.
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Creamy Mushroom Asparagus Orzo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy mushroom asparagus orzo made in one skillet with tender vegetables, Parmesan, and a rich, comforting texture.
Ingredients
1 cup dry orzo
2 tbsp butter
8 oz cremini mushrooms, sliced
1 cup chopped asparagus (1-inch pieces)
2 cloves garlic, minced
2 cups low-sodium vegetable broth
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. In a large skillet over medium heat, melt the butter. Add sliced mushrooms and cook for 5-6 minutes until tender and lightly golden.
2. Stir in the chopped asparagus and minced garlic. Cook for 1-2 minutes until fragrant.
3. Add the dry orzo and stir to coat in the butter. Pour in the vegetable broth and bring to a gentle simmer.
4. Cook uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Cook for 1-2 more minutes until creamy and slightly thickened.
Notes
For extra brightness, squeeze a little fresh lemon juice over the top right before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American