Home » Greek Orzo and Mushroom Risotto
Greek Orzo and Mushroom risotto is made with greek orzo, and button mushrooms. This is a one pot meal and sauté and cooking in a pan.

Greek Orzo and Mushroom Risotto

Written by Published on Updated on October 22, 2025 in Main dishes, Mediterranean cuisine, Vegan

Hey there friends,

Are you craving something comforting and packed with Mediterranean flavors?  Don’t worry, I gotcha. This Greek Orzo and Mushroom Risotto is what you need.  Instead of traditional rice, I used orzo. which soaks up all the rich flavor from the mushrooms and vegetable broth.  Besides the fact that this dish is so good, want to know what else is the best part? It’s a one-pot recipe/meal that’s easy to make, bursting with flavor, and perfect for vegetarians and vegans alike. (and less clean up)  So, who’s ready to dig in?

Orzo is a pasta, is a small, rice-shaped pasta that absorbs flavors beautifully while it maintains a tender bite.  This recipe brings together Mediterranean tastes with a touch of the Italian risotto-style cooking.  I went with button mushrooms instead of portobello because they have a meatier texture, which also helps absorb the flavors.  I added a splash of Marsala wine, rather than dry white wine, and I did this because I believe it enhanced the depth of this dish.   Along with the vegetable broth, it keeps everything moist as the orzo cooks. I chose Marsala specifically because I am using orzo, not arborio rice, and I think this swap makes a difference in the taste and texture.

I think you’ll like this recipe because it brings a little taste of Italy but with a Greek touch and flavors that make this dish special.  Combining orzo, Marsala wine, and Mediterranean ingredients creates a dish that’s both delicious, full of flavor and depth.  This Greek Orzo and Mushroom risotto recipe is simple and made with just a few ingredients. I chose not to add herbs because I feel the dish already has enough flavor. But that’s just my take! If you love extra seasoning, feel free to add your favorite herbs or even toss in some peppers for a spicy kick.  You can also add crushed garlic, but I left it out.

I hope you enjoy this recipe. Let me know what you think if you give it a try.

I wish everyone a wonderful morning/afternoon/evening!

Jump to Recipe Print Recipe
Greek Orzo and Mushroom risotto is made with greek orzo, and button mushrooms. This is a one pot meal and sauté and cooking in a pan.

Greek Orzo and Mushroom Risotto

foodzesty
A vegetarian, vegan recipe made with delicious small orzo pasta with button mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine Greek, Mediterranean
Servings 4 servings

Equipment

  • 1 sauté pan
  • 1 wooden cooking spoon

Ingredients
  

  • 2 cups orzo
  • 1 onion large and chopped
  • 1 ½ cups button mushrooms sliced
  • 1 ½ tbsp butter
  • 6 cups vegetable broth
  • ½ cup marsala wine
  • salt
  • pepper
  • ½ tbsp oregano
  • 1 tsp smoked paprika optional
  • 1 garlic clove crushed (optional)

Instructions
 

  • In a sauté pan, add the butter and stir until it melts. Then, add the chopped onion and continue stirring until it softens
  • Toss in the sliced mushrooms and orzo, stirring continuously to combine.
  • Season with salt, pepper, and smoked paprika and stir.
  • Pour in the Marsala wine.
  • Sprinkle with oregano
  • Pour in 6 cups of vegetable broth, stirring continuously to prevent the orzo from sticking to the bottom of the pan. Let it simmer over medium heat, stirring occasionally, until the liquid has fully absorbed and the orzo is tender.
  • Serve hot
Keyword Easy, mushrooms, orzo, risotto

KALI  SAS OREXI!! 🙂

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.