Garlic Mushroom Orzo

This is comfort food that behaves itself. Creamy, garlicky mushroom orzo that eats like a risotto but cooks like a weeknight pasta, with fewer calories and zero sense of compromise. It’s rich without being heavy, indulgent without being claggy, and finished with lemon and feta to keep everything fresh and balanced.

It’s the kind of dish you make when you want something warming and satisfying, but still want to feel good afterwards. One pan, big flavour, and a bowl that genuinely delivers on comfort without excess.

Garlic Mushroom Orzo

This garlic mushroom orzo is creamy, savoury, and deeply comforting, with a lighter touch that doesn’t sacrifice flavour. Golden mushrooms, plenty of garlic, and thyme form the base, while orzo cooks directly in stock, soaking up flavour and releasing starch to create a naturally creamy texture.

A small amount of light cream cheese and parmesan adds richness without tipping things too far, lemon lifts everything at the end, and crumbled feta brings a salty finish that keeps each bite interesting. It’s simple, balanced, and incredibly moreish for something that still clocks in under 500 calories.

This is weeknight comfort done smartly.

Why orzo is perfect here

Orzo is one of those ingredients that quietly overdelivers. It looks like rice, eats like pasta, and behaves like risotto without needing constant babysitting.

Because it cooks directly in stock, it absorbs flavour as it softens, and the starch it releases naturally thickens the dish. That’s how you get a creamy, spoonable texture without loads of cream, butter, or cheese.

It’s fast, forgiving, and ideal for one-pan meals like this where you want comfort without complexity.

Big flavour, lighter touch

This dish works because it layers flavour properly rather than relying on richness alone.

Mushrooms are cooked until golden, not just softened, which builds depth and umami. Garlic is added once the mushrooms are coloured so it stays fragrant rather than bitter. Thyme adds warmth without overpowering.

The creaminess comes from technique rather than excess. Light cream cheese and parmesan are stirred in off the heat, just enough to enrich the orzo without weighing it down. Lemon zest and juice cut through everything, keeping the dish bright and fresh.

Feta at the end adds salt and contrast, so every bite feels complete.

Comfort food you don’t regret

This is the kind of meal that ticks multiple boxes. It’s filling, warming, and satisfying, but it doesn’t leave you feeling heavy or sluggish.

It’s ideal if you’re keeping an eye on calories but still want something that feels like proper food. It also works brilliantly as a meat-free main that doesn’t feel like a compromise.

Simple, balanced, and genuinely enjoyable.

Equipment you’ll need

You’ll need a large, wide pan or sauté pan so the orzo cooks evenly and doesn’t stick.

A wooden spoon or spatula for stirring, a knife, and a chopping board are all you need beyond that.

One pan. Minimal washing up. Always a win.

Ingredients

250 g chestnut mushrooms, sliced
4 cloves garlic, minced
1 tsp dried thyme
125 g orzo
500 ml vegetable stock
80 g baby spinach
2 tbsp light cream cheese
10 g parmesan, grated
Zest and juice of 1 lemon
40 g feta, crumbled

Salt and black pepper
Oil, for cooking

Simple list, serious payoff.

How to make it

Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced mushrooms and spread them out. Let them cook without stirring for a minute or two so they actually brown rather than steam. Once golden, stir and continue cooking until they’re nicely coloured all over.

Add the minced garlic and dried thyme. Cook for about a minute until fragrant, stirring so the garlic doesn’t catch.

Tip the orzo into the pan and stir well so it’s coated in the mushroomy oil. Pour in the vegetable stock and bring everything to the boil.

Reduce the heat and let it simmer for about 10 minutes, stirring often, until the orzo is tender and most of the liquid has been absorbed. It should look creamy and loose, not dry.

Add the spinach and stir until it wilts down into the orzo.

Turn off the heat. Stir through the light cream cheese, parmesan, and the lemon zest and juice. Mix until everything is creamy and well combined.

Taste and adjust seasoning with salt and black pepper.

Spoon into bowls and finish with crumbled feta over the top. Serve immediately.

What good orzo should look like

The orzo should be soft but not mushy.

The texture should be creamy and spoonable, not soupy or stiff.

The mushrooms should still have colour and texture.

If it looks too thick, add a splash of hot stock or water. If it looks loose, let it sit for a minute off the heat.

Tips for best results

Let the mushrooms brown properly before adding anything else.

Stir the orzo regularly so it doesn’t stick.

Add the cheese off the heat for the smoothest texture.

Taste after adding feta, it’s salty.

Don’t skip the lemon, it makes the whole dish pop.

Easy variations

Add a pinch of chilli flakes for gentle heat.

Swap spinach for kale or cavolo nero.

Use ricotta instead of cream cheese for a different texture.

Add peas or asparagus for extra veg.

Finish with fresh parsley if you want extra freshness.

What to serve it with

Honestly, it’s great on its own.

If you want something alongside, a simple green salad works well.

Grilled chicken or fish also pair nicely if you want to add protein.

Storage and leftovers

Leftovers will keep in the fridge for up to two days.

Reheat gently on the hob or microwave with a splash of water or stock to loosen it.

Freezing isn’t ideal, the texture changes, but it will survive if needed.

Nutrition

Calories: 495 kcal
Protein: 20 g

Comfort food that pulls its weight.

FAQs

Is this actually filling?
Yes. Orzo is surprisingly satisfying, especially with mushrooms and cheese.

Can I make it vegan?
Yes. Use vegan cream cheese and skip the parmesan and feta.

Does it need stirring constantly?
Not constantly, but often enough to stop sticking.

Can I use chicken stock instead?
Absolutely, it’ll add extra depth.

Is this good for meal prep?
Yes, just loosen it when reheating.

Final word

This garlic mushroom orzo is creamy, comforting, and properly satisfying, without being heavy or overindulgent. Big flavour, smart technique, and a bowl that feels like a treat while still coming in light.

If you want comfort food that behaves itself, this one delivers.