Mushroom Orzo with Shallots in White Wie
Allie Ketcham • April 27, 2026
Recipe Date: July 29, 2016
Serving Size: 6
Cook Time: 00:30:00
Difficulty: Easy
Measurements: Imperial (US)
Suggested Wine Pairing: RRV Pinot Noir
Ingredients:
- 1/2 cup butter, divided
- 1/4 cup shallots
- 2 cups uncooked orzo pasta
- 3/4 cup sliced fresh mushrooms
- 2 1/2 cups water
- 1/2 cup White wine–like Ketcham Estate Viognier
- garlic powder to taste
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh chopped parsley
Directions
- Melt 1/2 the butter in a skillet over medium heat. Stir in the shallots, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
- Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until Orzo is al dente (a little chewy Louie). Sprinkle Parmesan cheese & parsley over Orzo and serve.
This is a very easy sauce that has evolved over time. Allie makes it weekly for her family and it gets devoured. Allie loves that she can whip it up in less time than it takes to boil the pasta and it can be make with food she typically already has in her kitchen. Allie cheats a little in that she adds a jar of pre-made high quality marinara sauce to the meat. Allie serves the sauce over pasta (the current favorite in her house is Farfalli) with a simple tossed salad and a loaf of frozen garlic bread (like Pepperidge Farm).
This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.
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