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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.
I’m always looking for new side dishes. Sure, recipes like roasted garlic mashed potatoes and green beans and corn are great, 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 stuffed pork chop, but we ate some of the cold leftovers the next day and thought it would be a great pasta salad as well.
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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
- 1/4 cup dry white wine
- 4 ounces goat cheese
- 1/2 cup fresh herbs basil, chives, thyme, etc.
- half a lemon
- salt and pepper
Instructions
- Cook 1 cup orzo pasta 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. Sauté 1 cup asparagus (chopped), 2 cups mushrooms (chopped), and 1 small onion (diced) in 2 tablespoons butter until slightly brown and fragrant, about 10 minutes in butter. Deglaze the pan with 1/4 cup dry white wine, scraping any bits off the bottom. Remove from heat and toss cooked orzo with 4 ounces goat cheese, 1/2 cup fresh herbs, and the lemon juice from half a lemon.
- Season with salt and pepper, as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love orzo! I love how you add asparagus and mushrooms to the dish! So healthy and flavorful!
I have always been tempted to try our orzo pasta. How do they taste like..rice or pasta?
This looks delicious — love the orzo and asparagus combination, perfect for spring!
Such an simple, quick, and delicious dish. It’s really lovely even on its own.
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 🙂
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!
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