One-Pot Creamy Mushroom Pesto Orzo
This creamy mushroom pesto orzo is one of those easy meals that feels a little fancy but is actually so simple to make! Everything cooks together in one pot, and the combination of mushrooms, peas, pesto and Parmesan makes it creamy, flavorful and so comforting.
It’s a great toddler-friendly meal, but definitely not just for toddlers — this is one the whole family can enjoy. Serve it as is for a quick meal or pair it with your favorite protein on the side.
One-Pot Creamy Mushroom Pesto Orzo
Course: Main, Lunch, DinnerDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 tablespoon butter or olive oil
½ cup mushrooms, finely chopped
½ small onion, finely chopped
2 cloves garlic, minced
1 cup dry orzo
2 cups low-sodium broth
½ cup whole milk
½ cup frozen peas
2–3 tablespoons pesto
⅓ cup grated Parmesan
Black pepper, to taste
Salt, only if needed
Directions
- Heat the butter or olive oil in a large pan over medium heat.
- Add the chopped mushrooms, garlic and onion. Cook for about 5–7 minutes, stirring occasionally, until the mushrooms are soft and most of the moisture they release has cooked off.
- Stir in the dry orzo, broth and milk. Bring everything to a gentle simmer, then reduce the heat to medium-low.
- Cook uncovered for about 10–12 minutes, stirring frequently so the orzo doesn’t stick to the bottom of the pan. If the liquid is absorbed before the orzo is completely tender, add a small splash of broth, water or milk as needed.
- During the last 2–3 minutes of cooking, stir in the frozen peas.
- Once the orzo is tender, turn off the heat. Stir in the pesto and Parmesan until everything is creamy and well combined.
- Taste and add another tablespoon of pesto if you’d like a stronger pesto flavor. Add black pepper and salt only if needed.
- Let the orzo sit for 2–3 minutes before serving. It will continue to thicken and become even creamier as it sits.
Notes
- Milk: Whole milk makes the orzo nice and creamy, but you can use another milk of choice.
Parmesan: You can substitute another finely shredded cheese if that’s what you have on hand.
Peas: Spinach or finely chopped broccoli would also work well.
Protein: You can serve this alongside your favorite protein or stir in some white beans or another cooked protein your family enjoys.
Pesto: Use your favorite store-bought or homemade pesto. For little ones, I like starting with 2 tablespoons and adding more after tasting since some pestos have a stronger or saltier flavor than others.
Serving for Toddlers
For younger toddlers, chop the mushrooms fairly small so they’re easier to eat and blend into the creamy orzo.
As always, make sure the texture and size of the food are appropriate for your child’s age and eating abilities. You can let the orzo cool slightly before serving since it stays hot for a while!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The orzo will thicken quite a bit in the fridge. When reheating, add a splash of milk, water or vegetable broth and stir until creamy again.
