Turkey Mushroom Orzotto Recipe

For a warm, cozy, and comforting meal, this mushroom orzo risotto (or mushroom orzotto) recipe ticks all the boxes. If you find yourself with leftover chicken or turkey from a previous dinner, this dish makes excellent use of them, transforming the protein into something new and delicious.  

Creamy, rich, and full of flavour, it might surprise you that this mushroom orzo recipe comes together in just 45 minutes. It’s perfect for weeknight dinners but also has enough elegance and nuanced flavour to impress your guests at a dinner party or small get-together. It can also be customized to suit a variety of dietary preferences, so that everyone can enjoy a taste! 

Rice vs. Orzo

This dish is called “orzotto” because it’s orzo pasta cooked risotto-style. (It can also be called orzo risotto.) Orzo is a rice-shaped pasta that originated in Italy. Like rice, orzo increases in size when cooked. It has a creamy, soft texture and actually takes less time to cook than rice does. (Orzo takes between 8-10 minutes to cook until al dente. Rice varieties like arborio rice take about 15-20 minutes, with whole grain varieties needing an even longer cooking time.) Unlike rice, however, when orzo pasta is overcooked, it can become mushy. Stirring this mushroom risotto frequently helps prevent the orzo from overcooking. Orzo and rice cannot be used interchangeably, despite looking quite similar. 

What Kinds of Mushrooms To Use

Using an assortment of mushrooms offers the best flavour for this creamy orzo risotto dish. Since cooked mushrooms are the star of this dish, it’s best to lean into their umami flavour for rich complexity. At Farm Boy, our mushrooms come from Carleton Mushroom Farms, a family business in operation since 1984 and based in Osgoode, Ontario. We suggest using two types of mushrooms for maximum flavour and texture, cut to roughly the same size for even cooking. Some of our recommended mushrooms for this recipe are: 

Chanterelle mushrooms: These golden mushrooms have a mild, peppery flavour with a slight nuttiness. 

Cremini mushrooms: Firm, mild, and meaty, this earthy ‘shrooms work beautifully in risottos. 

Oyster mushrooms: These delicate, velvety mushrooms look intimidating but have a delicious flavour when cooked. 

Shiitake mushrooms: Remove the stems of these mushrooms before using and enjoy their slightly woody and meaty taste. 

White button mushrooms: A classic mushroom, they have a mild flavour and soft texture. 

Mushroom Orzotto Substitutions

Everyone will want to dig into this mushroom orzo risotto recipe! To ensure that all guests can have a taste, we offer some substitutions below to accommodate various dietary restrictions. So as not to compromise the overall flavour and integrity of this dish, we recommend trying one substitution at a time. 

Gluten-Free: For anyone avoiding gluten, swap the orzo pasta for a gluten-free version and cook according to the instructions. 

Dairy-Free: Ditch the butter and parmesan cheese for a plant-based or otherwise dairy-free alternative. You can also try using nutritional yeast in place of parmesan cheese. 

Vegetarian or Vegan: While this recipe is for a turkey mushroom orzo risotto, you can leave out the turkey entirely. Make it completely vegetarian by exchanging the chicken broth for our Organic Vegetable Broth. You can also use a parmesan that is made without animal rennet. For a vegan version, use our Vegan Parmesan-Style Shredded Cheese Alternative and Unsalted Plant-Based Butter. 

Alcohol-Free: While the alcohol in the white wine does cook off, certain diners may be more comfortable omitting it entirely. Simply add the same amount of chicken stock (or vegetable stock) instead.  

Kid-Friendly: Unless your kiddos are adventurous eaters who can enjoy this recipe as-is, you may need to make adjustments. We suggest choosing white button mushrooms as your fungi of choice and offering lots of parmesan cheese for topping. If you’re hesitant about including white wine, you can omit it as suggested above and increasing the amount of vegetable stock or chicken stock. 

Mushroom Orzotto Additions

While we think this mushroom orzo risotto recipe is delicious as-is, you may want to add in some extras to tantalize your palate. Some of favourite additions to this dish are: 

Pancetta: The salty, savoury meat pairs beautifully with the earthy mushrooms and creamy cheese. We recommend cooking the pancetta alongside the mushrooms for the easiest (and tastiest) results. 

Arugula: The peppery bite of arugula helps brighten this dish, along with the lemon zest. If arugula is too pungent for your liking, baby spinach also works well and adds some extra nutrition. Add your greens of choice near the end and cook them just until they begin to wilt. 

Sundried Tomatoes: Add a sweet-tart taste to your mushroom risotto. Our Sundried Tomatoes are handcrafted in Southern Italy with local ingredients and make a delicious addition to this recipe. Simply chop them up and add towards the end of cooking. 

Tips for Making Mushroom Orzotto

1. Brown your mushrooms first. Be patient with your mushrooms and give them time to get some colour before flipping them. You may need to cook them in separate batches to avoid overcrowding. (Overcrowding causes mushrooms to steam, rather than cook.) 
2. Season mushrooms near the end. Salt draws out the moisture from the mushrooms, which then goes into your pan. Again, this will steam your mushrooms, which we don’t want. Add your salt and pepper just before the mushrooms are done cooking. 
3. Deglaze your pan. When we add the white wine (or extra chicken stock for the alcohol-free version) and scrape up the brown bits, we’re deglazing the pan. All of that is flavour so we want to be sure we don’t leave it behind. 
4. Stir often. Unlike the mushrooms, which we leave to do their own thing, once the orzo is in the pan, we need to stir frequently. This prevents sticking and helps to cook it risotto-style. 

What to Serve with Mushroom Orzotto

This mushroom orzo risotto recipe is perfect on its own, but sometimes you want to jazz things up a bit. Whether you’re serving it on the side or wanting to add a little something extra, we have you covered. 

Soft-Boiled or Poached Egg: If you want some serious decadence, this creamy mushroom risotto gets added richness when you perch a soft-boiled or poached egg on top. Piercing the egg with a fork allows all that delicious yolk to run into the orzo risotto. Be sure to sprinkle your egg with some sea salt and freshly ground black pepper! 

Seared Scallops: You could do a surf and turf situation with this orzotto, or keep the “surf” separate from the “turf”. To do this, omit the turkey or chicken from the recipe and instead top it with seared scallops. Elegant and gourmet, the earthy, umami flavours of the mushrooms highlight the natural sweetness of the scallops. 

Grilled Chicken: Perhaps you like eating your protein separate from your starch. Instead of using shredded chicken or turkey in this mushroom risotto recipe, you can have the risotto as a side, with your protein as the star. A grilled chicken breast or leftover slices of turkey can be just as delicious beside this dish as in it.