Mushroom Orzo with Marsala and Parmesan

Mushroom orzo simmered with Marsala, broth, thyme, and Parmesan for a creamy, savory one-pan vegetarian pasta dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups orzo
• 10 ounces mushrooms
• 1 shallot
• 0.5 cup marsala wine
• 3 cups vegetable broth
• 0.5 cup parmesan cheese
• 1 teaspoon fresh thyme
• 2 tablespoons olive oil
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Brush off the mushrooms and slice them. Peel and finely chop the shallot. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and shallot, season with salt and pepper, and sauté for 6 to 8 minutes, until the mushrooms are browned and their moisture has cooked away. (about 8 min) — Medium-high heat
3. Stir in the orzo and toast for 1 minute. Pour in the Marsala and cook for 2 minutes, stirring, until slightly reduced. (about 3 min) — Medium heat
4. Add the broth and bring to a simmer. Cook for 12 to 15 minutes, stirring frequently, until the orzo is tender and creamy; add a splash of water if it becomes too thick before the orzo is done. (about 15 min) — Gentle simmer
5. Remove the skillet from the heat. Stir in the Parmesan and thyme, then rest for 2 minutes before serving. (about 2 min)