Recipe: One-pot orzo with mushrooms and cream
Make mealtimes easier with this creamy, indulgent one-pot orzo and mushroom recipe, which is easy to prepare in the new Pebbly casserole dish.
Autumn is the perfect season to slow down and focus on hearty, comforting dishes. Today, discover a clever cooking method that will transform your weekday evenings. Say goodbye to mountains of washing-up and keeping an eye on multiple pans: make way for simplicity with a creamy, comforting recipe that showcases seasonal produce.
Why try ‘one-pot’ cooking this autumn?
The ‘one-pot’ concept is a real godsend for anyone who loves home-cooked food without the hassle of washing up. By preparing all your ingredients in a single pot, you significantly reduce the washing-up whilst intensifying the flavours. Using orzo pasta (also known as ‘bird’s tongues’) is particularly ingenious for this type of dish: it cooks directly in the stock, soaking up every flavour to deliver an ultra-melt-in-the-mouth, creamy texture.
The perfect companion for the One Pot: Pebbly's cocotte
To make this recipe a complete success, it’s essential to have the right equipment that can do it all. Pebbly's Cocotte , is the ideal pan for browning, simmering and serving your dish straight at the table.
Designed to make your life easier, it is made from recycled cast aluminium, ensuring your food is cooked perfectly and evenly.
Despite its family-sized design, it weighs a mere 1.6 kg, allowing you to move it with surprising ease from the hob to the centre of your table.
Its ceramic non-stick coating is perfect for browning mushrooms in a healthy way without the food sticking to the base of the pan.
Finally, its cast-iron lid is cleverly hollowed out to accommodate a bamboo trivet, protecting your worktops from the heat.
Ingredients for creamy mushroom orzo
Prep time: 15 mins | Cook time: 20 mins | Serves: 4
What you’ll need
- 🍲Pebbly's cocotte
- 🍄 500 g fresh mushrooms (button or seasonal)
- 🌾 300 g orzo pasta
- 🧅 1 large onion
- 🧄 2 cloves of garlic
- 🥣 75 cl vegetable stock
- 🥛 15 cl cream (fresh or plant-based)
- 🧀 50 g grated Parmesan
- 🌿 A few sprigs of fresh parsley for garnishing
- 🧈 A drizzle of olive oil and a knob of butter
- 🧂 Salt and freshly ground pepper
Step-by-step preparation instructions
Start by heating the olive oil and butter in your casserole dish. Sauté the finely chopped onion and the sliced mushrooms. Allow them to brown nicely over a medium heat. Once they are nicely golden, add the chopped garlic, then stir in the orzo. Stir gently for one to two minutes to coat the pasta, as you would for a risotto.
Next, pour in the hot vegetable stock. Reduce the heat, season with salt and pepper, and leave to simmer over a very low heat, stirring regularly. Continue cooking until the liquid has been completely absorbed by the pasta (about 12 to 15 minutes). Remove from the heat, stir in the cream and grated Parmesan, then mix vigorously to achieve that divinely creamy texture. Sprinkle with fresh parsley just before serving.
How to store your leftover creamy orzo?
If you’re planning your meals for the week or want to take a portion to work the next day, this dish keeps wonderfully well provided you have the right container.
Leave your dish to cool to room temperature, then transfer your leftovers to a container from the batch-cooking storage set made from borosilicate glass. A healthy, neutral material designed to last, glass is ideal for preserving flavours and safely reheating your meal the next day, whilst restoring the lovely creaminess of the cream and cheese.
