Mushroom and Burrata Orzotto


Quick-cooking orzo stands in for arborio rice to make a creamy risotto-like dish.

Mushroom and Burrata Orzotto

Greg DuPree

Total Time:
35 mins

If you’re craving risotto but don’t want to stand over the stove continuously stirring—this orzotto is for you. Orzo is a small, rice-shaped pasta with a toothy texture, and is used in this weeknight-friendly recipe that takes cues from risotto. First, you’ll prep a variety of mushrooms and roast them until tender and golden. Then you’ll cook chopped onion in oil before toasting the orzo in the pan. The orzo will cook together with the broth instead of gradually stirring in cupfuls of broth. The starch the orzo releases as it cooks helps to make this dish super creamy. Luscious burrata is just the cherry on top.


  • 1 1/2 lb. mixed fresh mushrooms (such as maitake, cremini, and shiitake) 

  • 1/4 tsp crushed red pepper

  • 4 tbsp olive oil

  • 1 1/2 tsp kosher salt

  • 1/2 tsp ground black pepper

  • 2 sprigs rosemary

  • 1/2 cup chopped yellow onion

  • 8 oz orzo

  • 2 1/2 cups vegetable broth

  • 1 tbsp unsalted butter

  • 1 tsp white wine vinegar

  • 8 oz burrata cheese

  • Chopped fresh flat-leaf parsley, for topping


  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Remove any tough stems from mushrooms and tear or chop mushrooms into large pieces. Place on baking sheet and toss with crushed red pepper, 2 tablespoons oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and rosemary. Spread in a single layer. Roast until tender and golden, about 25 minutes. Discard rosemary.

  2. Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium. Add onion and 1/4 teaspoon salt; cook, stirring occasionally, until onion is softened, about 5 minutes.

  3. Add orzo to pot; cook, stirring often, until orzo is fragrant and lightly toasted, 2 to 3 minutes. Add broth and remaining 1/2 teaspoon salt. Bring to a simmer; cook, stirring often and adjusting heat as needed to maintain a simmer, until orzo is just tender and liquid is mostly absorbed, 9 to 11 minutes. (If liquid evaporates before orzo is tender, add water 1/4 cup at a time.) Stir in butter, vinegar, and remaining 1/4 teaspoon black pepper.

  4. Serve orzo topped with mushrooms, torn burrata, crushed red pepper, parsley, and a drizzle of oil. 

Nutrition Facts (per serving)

515 Calories
31g Fat
41g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 515
% Daily Value *
Total Fat 31g 39%
Saturated Fat 11g 57%
Cholesterol 52mg 17%
Sodium 1253mg 54%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 22g
Vitamin C 11mg 53%
Calcium 327mg 25%
Iron 5mg 27%
Potassium 818mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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