Mushroom and Sun Dried Tomato Orzo

This mushroom and sun-dried tomato orzo is the kind of dish that feels cozy, creamy, and just fancy enough to make dinner feel special. Earthy shiitake mushrooms, tangy sun-dried tomatoes, and a swirl of homemade pesto bring all the flavor, while the orzo stays creamy and comforting without much effort. Perfect for pasta lovers who want something a little different (but still super easy).

Why You’ll Love Mushroom and Sun-Dried Tomato Orzo

It’s hearty but not heavy. The mushrooms give it that earthy depth, the sun-dried tomatoes add a little bite, and the spinach keeps things fresh.

Stir in that quick basil pesto at the end and the whole dish just comes alive. It’s one of those meals that tastes like it took way more effort than it did, and honestly, that’s the best kind. Serve it on a weeknight, or dress it up for dinner with friends.

What You Need To Make Mushroom and Sun-Dried Tomato Orzo

The Orzo Base

Unsalted butter, sliced yellow onion, and minced garlic build the aromatic foundation. Orzo toasted briefly in the butter before the broth goes in. Chicken or vegetable broth cooks the orzo through. Heavy cream and whole milk ricotta stirred in at the end together produce the rich, creamy sauce.

The Add-Ins

Baby shiitake mushrooms add an earthy, slightly meaty depth. Fresh spinach wilts quickly into the cream sauce. Sun-dried tomatoes add concentrated sweetness and tang.

The Quick Pesto

Basil leaves, garlic, olive oil, and salt muddled together into a rough, fragrant pesto that gets stirred through the finished orzo off the heat. Simple and completely worth the two minutes it takes.

How To Make Mushroom and Sun-Dried Tomato Orzo

Step 1: Make the Quick Pesto

Combine the basil, garlic, olive oil, and salt in a muddler or small bowl. Grind or mash to your preferred texture. Set aside until ready to use.

Step 2: Build the Base

Melt the butter in a medium pot over medium-high heat. Add the sliced onion and sauté for 2 to 3 minutes until softened. Add the garlic and cook until lightly golden and fragrant.

Step 3: Toast the Orzo

Add the orzo and stir for 1 to 2 minutes until fully coated and slightly toasted in the butter and onion.

Step 4: Cook the Orzo

Pour in the broth and cook for about 8 minutes stirring occasionally until the orzo is nearly tender and most of the broth has been absorbed.

Step 5: Add the Cream and Vegetables

Reduce the heat to low. Add the heavy cream, ricotta, mushrooms, spinach, and sun-dried tomatoes. Stir and cook for 4 more minutes until the spinach wilts, the mushrooms are tender, and the sauce is creamy and cohesive.

Step 6: Finish with Pesto and Serve

Remove from heat. Stir the pesto through the finished orzo. Taste and adjust salt and pepper. Serve immediately.

Storing and Reheating

Store in a sealed airtight container in the refrigerator for up to 4 days. The orzo thickens significantly as it cools. Add a splash of broth or cream when reheating and stir over medium-low heat until loosened and creamy again. Microwave on medium power in 60-second intervals with liquid added before heating. Add a small spoonful of fresh pesto after reheating rather than before to restore that bright herby note.

Can I use a different mushroom variety?

Yes. Cremini mushrooms are the most widely available and produce a similar earthy depth to shiitakes. Button mushrooms are milder but work well. A mix of cremini and shiitake produces the most complex mushroom flavor. Portobello chopped into pieces adds a meatier, more substantial element. Whatever variety you use make sure they have enough space in the pot to cook through properly rather than steaming in a crowded pile.

Why add the ricotta with the heavy cream?

Ricotta adds a slightly tangy, slightly grainy creaminess that is completely different from what heavy cream alone provides. Together they produce a sauce that has more body, more complexity, and a slightly more interesting texture than a straight heavy cream sauce. The ricotta also adds a subtle protein and fat that helps the sauce cling to the orzo rather than pooling at the bottom of the bowl.

Can I make this vegetarian?

Yes. Use vegetable broth instead of chicken broth in the same amount. The finished dish is equally flavorful with vegetable broth since the mushrooms, sun-dried tomatoes, and pesto carry significant flavor on their own. This is already a meatless recipe so the only substitution needed is the broth swap for a fully vegetarian result.