Mushroom & Lemon Butter Orzo

Creamy orzo tossed in a luscious lemon butter sauce with earthy mushrooms for a burst of flavor in every bite.
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Prep Time 25 minutes
Cook Time 50 minutes
Course Make Everyday Gourmet, Vegetarian Flexitarian
Cuisine Vegetarian
Servings 4


  • 50 g butter
  • 1 cup onion finely diced
  • 250 g orzo
  • 1 zest and juice of lemon
  • 750 ml water
  • 60 g parmesan cheese grated
  • 500 g portabellini mushrooms sliced
  • 25 g butter
  • 2 cloves garlic finely minced
  • ½ lemon juiced

To serve

  • 1 lemon zest cut into strips, for serving
  • parmesan cheese
  • salt and pepper to taste
  • olive oil


  • Heat butter in a large Dutch oven, add the onion and cook until soft.
    Add the orzo and lemon zest and stir through to coat in the onion and butter.
  • Pour in the water and season with 1 tsp salt and a good amount of freshly ground black pepper.
    Bring to a simmer and cook for 6-8 minutes until tender, stirring occasionally.
  • Stir in the parmesan cheese and lemon juice.
    Place a lid on the pot, switch off the heat and prepare the mushrooms.
  • Heat a drizzle of olive oil in a large frying pan.
    Add the sliced mushrooms and cook until golden brown.
  • Add the butter and garlic and toss to coat the mushrooms.
    Finish with the lemon juice and season well with salt and pepper.
  • Stir the mushrooms through the orzo.
    Scoop the orzo into bowls and garnish with extra parmesan and lemon zest strips.
    Serve warm and enjoy!
Keyword vegetarian