Cheesy Stilton and mushroom orzo puts a glorious slant on a creamy, comforting pasta recipe with big flavours that’s quick and easy to cook.
This is a one-pot recipe, and it takes around 35 minutes to cook and prepare.
One-Pot Stilton, Sage and Mushroom Pasta
Some people may call this a Stilton and mushroom orzo risotto, or an “orzotto”… but an orzotto is classically made with barley.
Of course I have a pearl barley and mushroom orzotto, for those that want that.
But despite that, this recipe is an absolute stunner, a fantastic, pretty quick, one-pot dish that delivers way more flavour than it should.
Most of that flavour comes from the majestic Stilton cheese, one of Britain’s finest blue cheeses. An ingredient that I use in everything from my steak and Stilton sandwich to my blue cheese pasta recipe.
Stilton works beautifully with the mushrooms in this recipe, which add a deep, rich and almost meaty vibe to this vegetarian dish.
Sage and white wine both chip in to give the dish a rounded and beautifully balanced flavour.
And all this with just one pot to wash up, it’s an absolute stunner!
Frequently Asked Questions
Can I use a different blue cheese in this recipe?
Yes, of course, you can use anything that you wish.
Stilton is on the stronger end of the blue cheese flavour spectrum, but something milder will work equally well.
Do I have to use wine?
No, the wine adds a subtle tartness to the dish and a lovely flavour.
If you don’t cook with wine, or you don’t consume alcohol, increase the liquid by the volume of wine and add a splash of acidity.
Everything from white wine vinegar to lemon juice would work wonderfully.
Can I use dried sage?
Yes, one teaspoon of dried sage should be about right.
Do I have to use chestnut mushrooms?
No, I prefer them in this recipe, but any mushrooms will work just fine.
Can I make this in advance?
Whilst it is safe to cool and reheat this recipe, but I think that it is far from at its best. As a result, this is not something that I would advise.
Serving Suggestions
This one-pot Stilton and mushroom orzo recipe is a cheesy pasta dish at heart… and for me that means it needs a bit of bread to clean up the bowl.
Sure, some garlic baguette would work a treat.
But I prefer some focaccia with this recipe; it is just a little softer and allows you to properly clean up the bowl and mop up all of those big and bold flavours.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11″ frying pan.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Cheesy Stilton and Mushroom Orzo Recipe
Ingredients
- 300 g Chestnut Mushrooms 3-4 Cups (sliced volume)
- 2 tablespoon Butter
- ¼ teaspoon Salt
- 2 Garlic Cloves
- 1 Small-Medium Echalion or Banana Shallot 35g
- 4-6 Sage Leaves
- 200 g Orzo Pasta 7oz
- 400 ml Water 1⅔ Cups
- 1 Vegetable Oxo Cube
- 125 g Stilton Cheese 1 Cup
Instructions
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Slice the mushrooms 3-4mm (just over ⅛”) thick.
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Heat the butter in a 28cm or 11″ frying pan over medium heat, and when it begins to foam, add the mushrooms and salt, then cook for 8-10 minutes, tossing every few minutes.
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Peel and finely dice the garlic.
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Cut the shallot in half, peel it and then cut it into thin half-moon shapes.
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Finely shred the sage leaves.
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After the mushrooms have had their cooking time, toss in the garlic, shallot, and sage, then cook for 1-2 minutes.
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Add the orzo pasta and stir for a couple of minutes.
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Pour in the water, crumble in the OXO cube and stir to combine.
Once the liquid begins to boil, reduce the heat to low, add a lid, and cook until almost all of the liquid has been absorbed and the pasta is al dente. Stir the pasta halfway through the cooking time.
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Whilst the pasta is cooking, crumble the Stilton cheese.
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Once the pasta is al dente, toss in the crumbled cheese and cook until it has melted and been incorporated into the pasta. Serve immediately.
Video
Nutrition
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