If you’re in the mood for a dish that’s all about cozy vibes and deliciousness, you’ve got to try my super light and cosy Mushroom Orzo. Often called Mushroom Orzotto, this recipe is a super fun twist on traditional risotto. I’ve swapped in orzo pasta for an easy alternative to arborio rice.
As soon as the clocks go back and those daylight savings hit, all I want to eat is warm, cosy and comforting food. So I’ve made sure that this vegan Mushroom Orzo has that creamy, dreamy texture that we all crave, whilst also being crammed full of veggie goodness. This isn’t one of those same old boring vegan orzo recipes guys. This is sexy comfort food made sooo much better!
Light and Cosy Comfort Food
This Mushroom Orzo is like a warm hug on a plate. It’s perfect for those chilly nights when you just want something comforting and delicious, but it’s also not super heavy or dense. That combo of earthy mushrooms and satisfying orzo hits the spot without being too dense – the perfect balance!
And I just know you guys are going to totally love how versatile this vegan orzo recipe is – it’s perfect for any night of the week. Whether it’s a snuggling up kind of night at home or you’ve got your girlfriends over, this Mushroom Orzotto is a big crowd-pleaser.
Cashews are the secret ingredient here that gives this mushroom orzotto that delicious creaminess, while keeping things healthy and plant based. But unlike many cashew sauces that are heavy on the calories, this white vegan sauce is made lighter by blitzing the cashews with stock – flavour packed and not too calorie rich.
Top Tips and Must-Have Ingredients
Must-Haves
Orzo: This little pasta is the star of the show and gives the recipe its unique texture. To make things even healthier, there’s the option to sub in one of my faves; chickpea orzo! Whole foods for the win!
Mushrooms: I like to make this mushroom orzo with wild mushrooms which are my absolute fave. Alternatively, you can mix it up with shiitake, cremini or even chestnut if you prefer.
Nutritional Yeast: I don’t think I’ll ever stop raving about nutritional yeast guys! It’s a total vegan game changer that adds a cheesy vibe without any dairy. Plus it’s packed with plant based goodness and micronutrients that will have you feeling kick-ass!
Olive Oil: You guys know by now that I am absolutely olive oil obsessed. There’s just nothing better than a rich and peppery olive oil to really take a recipe to the next level. Some of my faves are Olive Odyssey, The Gift of Oil, and Bio-Orto. Yum!
Top Tips
Sauté for Flavor: Don’t rush it! Spend some time sautéing those mushrooms and onions until they’re golden. You may need to do this in 2 batches so they crisp a little. I know it seems a little extra effort but trust me guys, it’s worth it.
Watch the Liquid: Keep an eye on the cashew broth. Add a bit more stock or water for a saucier consistency—aim for that risotto-like vibe.
Soak those Cashews: You can either soak overnight, or if you’re in a rush, you can use my quick hack! I soak the cashews in boiling water for 20 mins and they turn out perfectly soft and ready to blitz.
Serving Suggestions
I love to serve this Mushroom Orzotto nice and simple, with a pinch of salt, pepper, lemon juice and zest. It’s also really delicious finished with vegan grated parmesan, or regular if you prefer, and a good drizzle of olive oil. Some smokey paprika or chilli flakes and fresh basil will also give this Mushroom Orzo some extra zing.
If you fancy, you can throw in a handful of garden peas for more greens and added nutrition, or really riff off that mediterranean vibe with some sun-dried tomatoes.
For a protein hit, this mushroom orzo will pair well with crispy tofu, or it you’re not vegan, some shredded chicken would also make a delicious addition!
More Light and Cosy Recipe Ideas…
For another creamy plant based recipe, you’ve got to try out my Creamy Vegan Courgette Pasta – a total weeknight winner!
For a seasonal vibe, my Roasted Pumpkin Soup with Sizzled Sage is an Autumn/Winter fave – so comforting and cosy and perfect for a light meal.
And if you can’t get enough of the vegan orzo recipes, this Mushroom Chickpea Risotto will totally knock your socks off!
Mushroom Orzo
INGREDIENTS
- 1/4 cup cashews, soaked in boiling water for 20 mins then drained
- 1 cup vegetable stock, hot
- 1 cup orzo (200g)
- 3 tbsp olive oil (or butter or vegan butter if you prefer for creaminess)
- 1 large shallot, finely diced
- 400 g mixed wild mushrooms
- 2 tsp fresh thyme
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup nutritional yeast
- 1/4 cup spinach, chopped
TO SERVE
- 1/4 cup Parmesan, freshly grated (vegan or regular if you prefer)
- Pinch of Smokey paprika or chilli flakes
- Squeeze of lemon juice and zest
- 1 tbsp Fresh basil, finely sliced
Method
- Add soaked cashews and hot stock to a blender and blitz until smooth.
- Heat 2 tbsp olive oil in a non-stick pan. Add mushrooms, thyme and a pinch of salt and pepper and soften for 3 mins until soft. You may need to do this in 2 batches so they crisp a little. Set aside.
- Heat remaining 1 tbsp of olive oil in a pan. Add onions and saute for 3 mins on a medium heat until soft. Add garlic for 1 min.
- Cook orzo in boiling salted water as per packet instructions, but about 2 minutes under cooked. Drain and drizzle with olive oil.
- Add drained orzo back to a pan. Stir through cashew stock and cook for a few minutes until thick and stir through spinach and nutritional yeast to wilt. Top with mushrooms or stir through to warm together.
- Season to taste with salt and pepper and lemon juice and zest. Finish with grated parmesan, a good drizzle of olive oil, smokey paprika or chilli flakes and fresh basil.
Nutrition (per serving)
