One Pot Mushroom Orzo Risotto

One Pot Mushroom Orzo Risotto

Creamy risotto without all the stirring

Kelly Yau  Kelly Yau  on 31 May '15

Serves: Makes a light lunch/dinner for 2 or a large dinner for 1 person


  • ½ cup orzo
  • 1 small box hon shimeji mushrooms (or use any mushrooms that you like)
  • ½ onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 cups of any liquid (I’m using half chicken stock and half water)
  • ½ glass dry white wine (optional)
  • 1 tablespoon soy sauce
  • Large handful of rocket leaves
  • Drizzles of balsamic vinegar and olive oil to dress the leaves
  • Small knob of butter to finish


  1. Sauté the mushrooms by heating a non-stick shallow pan on high heat. Add oil to the hot pan and add half of the garlic and the mushrooms. Sauté for a minute and add 1 tablespoon of soy and a dash of pepper. When the mushrooms are browned and the soy sauce have been absorbed, set aside in a bowl.
  2. Using the same pan, add a little more oil and fry the onion and garlic on medium heat until golden. Add the orzo to the pan and stir for 1 minute, adding in the wine to bubble off the alcohol. Stir in all the stock/water into the pan and cook on medium-low heat for around 10 minutes, stirring one or twice to make sure it is not sticking to the bottom of the pan.
  3. At 8 minutes, taste the orzo to see whether it is cooked. It should be soft and be creamy with some stock left. If it is still chalky or hard, continue cooking for a minute or two more. If it is getting a little dry add more water to get the desired texture and check the seasoning, adding more salt and pepper if needed.
  4. When the orzo is cooked, add in the mushrooms and a knob of butter to finish the dish. Dress the rocket with olive oil, balsamic vinegar and a little seasoning. Serve piping hot with a pile of rocket leaves on top of the risotto.


To make the meal more substantial of a dinner for you, add a poached egg on top.

If you want to make this dish extra meaty, stir in cooked chicken or top it with strips of Parma ham.

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Kelly Yau

Kelly Yau

Hi I'm Kelly, I create the 'Chineasy Food' column! I love to use seasonal Hong Kong ingredients.

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