Creamy Orzo with Porcini


Prep time: 30 Minutes

Total time: 30 Minutes

Yield: Serves 4



  • 1 ounce dried porcini mushrooms rinsed in cold water
  • 2 tablespoons unsalted butter
  • 1 small onion finely chopped coarse salt and ground pepper
  • 11/2 cups orzo
  • 1/2 cup finely grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley


  1. Place mushrooms in a medium bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
  2. Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.
  3. Add porcini, reserved liquid, and 21/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.
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