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Mushroom and Pea Orzotto

Rated as 5 out of 5 Stars

"A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired."
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50 m servings 284
Original recipe yields 4 servings


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  1. Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
  2. Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
  3. Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts

Per Serving: 284 calories; 16.8 15.7 12.7 39 376 Full nutrition

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I added two teaspoons of chicken bullion to the liquid for flavor and as the substitute to the salt. Use 1/2 and 1/2 as this is what I had on hand. Excellent and so easy to make. Will definitely...