This mushroom orzo recipe is packed with flavour from the sweet roasted beetroot and earthy mushrooms. Serve sprinkled with crumbled feta and chopped dill for a hint of freshness!
This is such an autumn feeling recipe which means you need to make it right now! 🍂
I love the meatiness of the mushrooms in this recipe which goes so perfectly with the slightly chewy orzo. What I wasn’t expecting to work so well was the honey roasted beetroot which gives a delicious sweetness to the whole dish.
I also added dill and feta for fresh and sweet. All in all you’ve got pretty much all the required flavours for a perfectly satisfying autumn dinner.
You could mix it up with fancy mushrooms or additional veggies but it’s also great as it comes maybe served with a glass of red wine and a hunk of crusty bread just to make sure you’re extra full and satisfied.
Why we love this mushroom orzo…
First off, it’s a vegetarian main course which is meaty and flavourful enough (thanks to the browned mushrooms) to satisfy any meat eaters so you can serve this to the whole spectrum of guests with no issues.
However, if it isn’t quite enough to please the meat fans it would also be DELICIOUS served as a side dish to steak, chicken breast or pork chops.
You can stick to the suggested ingredient list below or you can get creative or make it more seasonal by switching out the vegetables for anything else you fancy.
This recipe can also easily be made vegan by switching out the honey for maple syrup or agave and leaving off the feta.
Mushroom & Beetroot Orzo Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Roasted Beetroot: I used medium beetroot which are peeled and chopped into chunks then tossed with the dreamy trio of honey, balsamic vinegar and olive oil before being roasted until super tender. You can switch the honey for maple syrup if you’re making this recipe vegan.
Mushrooms: I used sliced brown mushrooms but you could really fancy this up with your choice of mushroom. Oyster, enoki or sliced portobello would all work and be delicious.
Orzo: For the orzo you start off by frying onion and garlic in olive oil. Follow that with the mushrooms then the orzo and vegetable stock (use chicken stock or even water if you prefer).
Toppings: I like to add feta for that salty kick but leave off if you’re vegan. Dill is delicious sprinkled on top too but I know lots of people don’t like it so you can use another soft green herb instead, most will work.
How to make orzo with mushrooms & beetroot
Cook the beetroot: Toss the beetroot with the olive oil, honey and balsamic vinegar. Season to taste then cook for 45 minutes until tender.
Make the orzo: Cook the onion and garlic in olive oil. Add the mushrooms and cook until browned. Add the orzo and vegetable stock then simmer for about 10 minutes.
Serve: Topped with the beetroot, feta, dill and lemon zest.
Equipment you need to make this recipe…
Want more? Try these other pasta recipes!
- Prawn Linguini with Tomatoes & Feta
- Quick & Easy Pasta Puttanesca
- Orzo Risotto with Tomato & Mascarpone
- Pesto Pasta Bake with Giant Shells
- Pork Pasta with Dried Mushrooms & Spinach
- Smoked Salmon Pasta with Asparagus
- Five Cheese Baked Penne
Mushroom Orzo with Beetroot & Feta
For the Beetroot
- 4 medium Raw Beetroot peeled and cut into chunks
- 1 tbsp Honey
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
- Salt and Pepper
For the Orzo
- Olive Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 250 g Brown Mushrooms sliced
- 350 g Orzo
- 1 litre Vegetable Stock
- Salt and Pepper
- 100 g Feta
- 10 g Dill chopped
- 1 Lemon zested
- Handful Flaked Almonds
- Heat the oven to 200°C/400°F. Toss together the beetroot with the honey, balsamic, olive oil and salt and pepper to taste. Roast for 45 minutes until tender.
- After about 20 minutes start cooking the orzo. Heat a drizzle of olive oil in a pot over a medium heat. Add the onion and garlic and cook until softened. Add the mushrooms and turn the heat to high. Cook for 5 minutes until the mushrooms are browned. Season to taste.
- Add the orzo and vegetable stock to the pot and bring to a boil. Simmer for about 10 minutes, until the orzo is tender and the stock is absorbed.
- Serve topped with the beetroot, feta, dill and lemon zest.
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