✨ One-pan orzo = zero stress ✨

No boil, no fuss… just veggies, stock, and big flavor. 🥄

Perfect next to your protein or living its best life solo. 😋🍽️

Servings: 4 | Time: 25 minutes

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small onion, finely diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 cup shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup orzo pasta
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 2 ½ cups chicken broth (warm)
• ½ cup frozen peas
• Juice of 1 lemon
• Zest of 1 lemon
• ½ cup grated Parmesan cheese
• Salt & black pepper, to taste
• Extra Parmesan, olive oil, and fresh parsley or basil for garnish

Instructions

1. Sauté the base
   Heat olive oil in a large skillet or wide pan over medium heat. Add onion, celery, and carrots. Cook 4–5 minutes until softened.
2. Add mushrooms & garlic
   Stir in shiitake mushrooms and cook 3–4 minutes until tender. Add garlic and sauté for 30 seconds.
3. Toast the orzo
   Add orzo to the pan and stir for 1–2 minutes to lightly toast it.
4. Deglaze with wine
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer 1–2 minutes until mostly evaporated.
5. Cook risotto-style
   Add 1 cup of warm chicken broth, stirring frequently until most of the liquid is absorbed. Continue adding broth ½ cup at a time, stirring until the orzo is tender and creamy (about 10–12 minutes).
6. Finish with flavor
   Stir in peas, lemon juice, and lemon zest. Remove from heat and mix in Parmesan until creamy. Season with salt and pepper to taste.
7. Serve
   Garnish with extra Parmesan, a drizzle of olive oil, and fresh parsley or basil. Enjoy!💫