Creamy mushroom asparagus orzo made in one skillet with tender vegetables, Parmesan, and a rich, comforting texture.

Scale

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

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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.

For extra brightness, squeeze a little fresh lemon juice over the top right before serving.