Leek & Mushroom Orzotto

Crafting a meal that’s both comforting and elegant doesn’t have to be complicated.

Leek & Mushroom Orzotto serves as proof: it brings together the fresh taste of leeks, the earthy bite of mushrooms, and the creamy satisfaction of orzo.

This dish balances simplicity with bold, soothing flavours, making it a terrific option for both busy weeknights and leisurely gatherings.

If you’re looking to add a new one-pot wonder to your repertoire, this might just become your go-to.

Disclaimer: This post contains affiliate links and I receive a commission if you visit a link and buy something on my recommendation. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. All opinions are my own.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Leek & Mushroom Orzotto recipe:

• 1 leek
• 200g chestnut mushrooms
• 1 knob butter
• 300g orzo
• 500ml stock
• Extra boiling water
• (Olive oil, salt, hemp seeds, or nutritional yeast as needed)

Celebrating Orzotto as a Delicious Alternative

You might think of risotto when you see “orzotto,” but this recipe offers its own unique twist.

Orzo, shaped like large grains of rice, cooks faster than traditional arborio, which means you can still achieve a creamy, velvety texture without spending quite as much time stirring over the hob.

It’s a brilliant choice if you love the luxurious feel of risotto but appreciate a quicker route to dinner.

How Leeks and Mushrooms Complement Each Other

Leeks bring a touch of sweetness and a mild onion-like aroma, while chestnut mushrooms deliver deeper, more robust notes.

Together, they form a classic pairing that feels both light and hearty.

Frying them separately ensures each develops its own distinct flavour, allowing the orzo to soak up those nuances later.

This balance means every mouthful is layered with a gentle blend of sweet, savoury, and earthy undertones.

Getting the Most Out of Orzo

Toasting orzo briefly before adding liquid is a restaurant-worthy trick.

The heat activates its natural starches, helping create a creamier end result once you start adding stock.

By taking just a few minutes to toast the grains, you amplify their subtle nuttiness—a factor that will shine through after you stir in the warm stock and butter.

Tailoring Toppings and Finishes

Though leeks and mushrooms already bring plenty to the table, toppings can personalise the dish even further.

Hemp seeds add a light crunch and extra protein, while nutritional yeast lends a savoury, cheese-like twist without any dairy.

If you fancy more richness, you could drizzle a bit of olive oil or stir in additional butter.

These small variations allow you to adapt the recipe to your tastes and dietary preferences.

How to Make This Leek & Mushroom Orzotto Recipe

Step 1: Prepare the leeks and mushrooms

Start by finely slicing your leek, discarding the tough green top if you prefer a milder flavour.

Then wash and slice your chestnut mushrooms.

Pat them dry gently to avoid extra moisture in the pan later.

Having everything prepped in advance means a smoother cooking process when you move from one step to the next.

Step 2: Fry the leeks, then the mushrooms

Warm a drizzle of olive oil in a frying pan set over medium heat.

Add the sliced leeks, spreading them out so each piece has contact with the pan.

Cook until they turn golden, flipping occasionally to ensure both sides crisp up.

Remove the leeks and set them aside on a plate lined with kitchen paper or a clean towel.

Repeat the same process with your mushrooms, frying them until they’re browned and have lost some of their moisture.

Remove them from the pan and place them next to the leeks.

Step 3: Toast the orzo and add stock

In the same pan (wiping it out if necessary, but leaving any flavourful bits behind), add the orzo.

Stir it continuously for around 3 minutes over a medium heat.

You’ll notice a subtle, toasty aroma as the grains begin to colour slightly. This step enhances the flavour of the orzo.

After toasting, pour in your 500ml of stock and drop in the knob of butter.

Bring the mixture up to a gentle simmer, allowing the butter to melt into the liquid.

Step 4: Cook and adjust with boiling water

Lower the heat so the orzo bubbles softly.

Stir occasionally to prevent sticking, adding extra boiling water when needed to maintain a loose, saucy consistency.

The orzo should gradually absorb the stock and water, softening as it cooks. Keep tasting it to gauge texture.

Depending on your stove’s heat, it could take around 10 to 15 minutes for the orzo to become tender.

Step 5: Finish with leeks, mushrooms, and toppings

Once the orzo reaches a creamy softness, turn off the heat.

Spoon the orzotto into bowls or onto plates.

Gently place the fried leeks and mushrooms on top, allowing their distinct flavours to stand out against the rich backdrop of the orzo.

Finally, sprinkle with hemp seeds or a dusting of nutritional yeast for a textural and savoury flourish. Serve immediately to enjoy the contrast of textures and warmth.

Frequently Asked Questions

Can I use a different type of mushroom?

Absolutely. White button mushrooms or portobellos will work well too, though chestnut mushrooms tend to have a particularly robust, earthy flavour.

Keep an eye on cooking times, as larger varieties might need a minute or two longer in the pan.

What if I don’t have stock on hand?

You can substitute with water, but the orzotto may be less flavourful.

Adding a dash of salt, herbs, or garlic could help boost the taste.

How do I prevent the leeks from burning?

Make sure your heat isn’t too high and stir the slices or flip them regularly.

If you notice they’re browning too quickly, lower the temperature.

A little crispness is good, but you want them golden rather than charred.

Can I make this recipe vegan?

Yes. Just use a plant-based butter substitute (or omit butter altogether) and verify your stock is vegan-friendly.

Nutritional yeast is already vegan, so you’re good to go with that topping.

Is there a suitable gluten-free alternative to orzo?

You can try gluten-free orzo or even substitute with small-sized gluten-free pasta.

Keep in mind that cooking times may vary, so check your package instructions and taste-test as you go.

And that’s it for this Leek & Mushroom Orzotto recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

I absolutely love seeing what you create, so if you try this recipe please tag me on Instagram.

As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.