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    Home » Recipes » Side Dish

    Creamy Asparagus Mushroom Orzo

    Published: June 26, 2015 · Updated: December 5, 2020 · By: Krissy · 7 Comments
    This post may contain affiliate links. Please read my disclosure policy.

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    Perfect for a hot dinner side dish or a cold potluck picnic item, this Creamy Asparagus Mushroom Orzo is easy to make and a great compliment to any meal.

    A plate of Mushroom Orzo
    looking down at a plate of mushroom orzo

    I'm always looking for new side dishes. Sure, mashed potatoes and vegetables are great and serving the perfect trio of protein + starch + vegetable plays well into my food OCD. But sometimes I like to get a little wild and funky and actually mix my starch and my veggies together. I know - crazy, right? If you've never had orzo, its just teeny tiny little pieces of pasta. The box is usually pretty small, but a little goes a long way. Any time you combine mushrooms with asparagus, you're gonna have a winning combination, but when you throw some goat cheese and fresh herbs into the mix? It becomes get-outta-here good. We ended up eating this stuff for dinner right along side a pork chop, but we ate some of the cold leftovers the next day and thought it would be a great pasta salad as well.

    Perfect for a hot dinner side dish or a cold potluck picnic item, this Creamy Asparagus Mushroom Orzo is easy to make and a great compliment to any meal.

    Creamy Asparagus Mushroom Orzo

    Perfect for a hot dinner side dish or a cold potluck picnic item, this Creamy Asparagus Mushroom Orzo is easy to make and a great compliment to any meal.
    5 from 10 votes
    Print Pin Rate SaveSaved!
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Scale: 6 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 1 cup orzo pasta
    • 1 cup asparagus (about half of a pound fresh asparagus, chopped)
    • 2 cups mushrooms (about 8 ounces mushrooms, chopped)
    • 1 small onion (diced)
    • 2 tablespoons butter
    • ¼ cup dry white wine
    • 4 ounces goat cheese
    • ½ cup fresh herbs (basil, chives, thyme, etc.)
    • half a lemon
    • salt and pepper

    Instructions

    • Cook orzo in boiling salted water a couple minutes less than the package directions so that you end up with slightly al dente pasta. Drain and set aside.
    • Melt butter over medium high heat in stockpot. Saute asparagus, mushrooms, and onion in butter until slightly brown and fragrant, about 10 minutes.s in butter. Deglaze the pan with wine, scraping any bits off the bottom. Remove from heat and toss cooked orzo with goat cheese, fresh herbs, and the squeeze of lemon.
    • Season with salt and pepper, as desired.

    NUTRITION INFORMATION

    Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 110mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Capri

      March 26, 2020 at 8:30 pm

      5 stars
      I love orzo! I love how you add asparagus and mushrooms to the dish! So healthy and flavorful!

      Reply
    2. Cookilicious

      March 26, 2020 at 8:23 pm

      5 stars
      I have always been tempted to try our orzo pasta. How do they taste like..rice or pasta?

      Reply
    3. Biana | TastyGalaxy.com

      March 26, 2020 at 6:50 pm

      5 stars
      This looks delicious -- love the orzo and asparagus combination, perfect for spring!

      Reply
    4. Anita

      March 26, 2020 at 6:33 pm

      5 stars
      Such an simple, quick, and delicious dish. It's really lovely even on its own.

      Reply
    5. Cathleen

      March 26, 2020 at 5:30 pm

      5 stars
      I actually JUST found some orzo at my local grocery store, so I NEEDED to make this. This doesn't disappoint, thank you for the recipe 🙂

      Reply
    6. Laurie

      June 27, 2015 at 11:33 am

      This sounds delicious! Thank you! I'm wondering...I'm not a real fan of asparagus. I could leave it out, of course, but do you have any suggestions for substitutions? Maybe artichoke hearts or broccoli?? Thanks!

      Reply
      • Krissy

        June 27, 2015 at 12:33 pm

        Hi Laurie, I think artichoke hearts or broccoli would work great. If you use broccoli, I would just blanch to cook it but still keep it firm and then toss it in at the end. -Krissy

        Reply

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