Orzo with Leeks and Mushrooms

Leeks and mushrooms are slowly cooked to develop rich, savory depth, then combined with tender orzo for a balanced and satisfying dish.

Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

• 1 pound orzo

• Water, for cooking

• 3 tablespoons olive oil, divided

• 1 leek, white and light green parts finely chopped

• 8–10 white button mushrooms, sliced

• 2 cloves garlic, minced

• 3 tablespoons fresh parsley, finely chopped

• Freshly ground black pepper

• 2–3 tablespoons reserved pasta cooking water

Instructions

1. Bring a large pot of water to a boil. Add the orzo and cook until tender, about 8–9 minutes. Reserve a small amount of the cooking water, then drain without rinsing.

2. In a large skillet over medium heat, add 2 tablespoons of olive oil.

3. Add the leek and cook for 4–5 minutes until softened.

4. Add the garlic and cook for 1 minute until fragrant.

5. Add the mushrooms and cook for 6–8 minutes until they release their liquid and begin to brown.

6. Add black pepper and stir.

7. Add the cooked orzo to the pan along with a splash of the reserved cooking water. Toss to combine.

8. Drizzle with the remaining olive oil and stir in the parsley just before serving.

Cook’s Note

The reserved pasta water helps create a light, cohesive finish. Add a small amount at a time until the orzo is glossy and well combined.