Mushroom orzo in 15 minutes

When time is not by your side but you want or you have to prepare an -at least- decent lunch, Cool Artisan is here by your side with this fabulous recipe for orzo with champignon mushrooms, vegetables and Parmesan cheese! If you are preparing this recipe for a dinner, I advise you to accompany it with white wine!


  1. If you don’t have vegetable broth, you can simply add a vegetable cube in 500 ml of hot water.
  2. You can use frozen vegetables for easiness, though the result will always be much more delicious with fresh ones.

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  • 50 ml extra virgin olive oil
  • 1 white onion cut into cubes
  • 1 small garlic clove
  • 150 g vegetables cut into cubes (carrot, peppers, green beans)
  • 300 g champignon mushrooms, sliced
  • 300 g orzo (medium size)
  • 100 ml white wine
  • ½ of a lemon (zest and juice)
  • 500 ml vegetable broth (hot)
  • 80 ml heavy cream
  • 100 g Parmesan cheese
  • Salt and pepper


  • Pour the olive oil into a pot over low heat and add the onion and the garlic (thinly sliced).
  • Add the vegetables and the mushrooms and sauté for 2 minutes.
  • Add the orzo and stir well with a wooden ladle.
  • Pour the wine and stir properly with a wooden ladle until the alcohol has evaporated.
  • Add the juice and the zest of the lemon, as well as the broth, and simmer for 5-6 minutes.
  • Then add the heavy cream and stir again.
  • Simmer until all the liquid has been absorbed and the orzo has set.
  • Add the pepper, season to taste and remove from the heat.
  • Cover with a clean cotton kitchen towel and keep aside for 5 minutes.
  • Serve with freshly ground Parmesan cheese.

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