Photo by Michael Piazza / Styled by Catrine Kelty

Cozy up to this comforting, rich bowl that’s a play on both risotto and cacio e pepe. Although technically pasta, orzo looks like rice and absorbs the butter and cheese really well. To make this dish extra special, I’ve stirred in some buttery sautéed mushrooms before serving—locally cultivated shiitake or oyster mushrooms are easy to find at winter farmers markets—but feel free to leave them out if you prefer.

Serves 2

2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 small onion, thinly sliced
½ medium green or Savoy cabbage (12 ounces), thinly sliced
1 garlic clove, crushed
1 cup orzo
½ cup finely grated fresh Parmigiano Reggiano
1 teaspoon Diamond Crystal kosher salt (or to taste), plus more for serving
½ teaspoon freshly cracked black pepper, plus more for serving
about 2 cups water
½ pound locally cultivated mushrooms, like shiitake or oyster, torn into bite-sized pieces

Heat a 3- to 4-quart cast-iron pan over low heat. Add oil and 2 tablespoons butter. When the butter has melted, add the onion and sauté, stirring occasionally, until just beginning to brown.

Add cabbage (it will look like a lot—don’t worry, it will shrink when cooked) and cover the pot for 1 minute to help the cabbage wilt and reduce in size. Remove the lid and sauté, stirring occasionally, until brown and caramelized, about 10–15 minutes. Season with salt to taste. If you notice the cabbage is sticking, add a bit more oil.

When the cabbage has nicely browned, add the garlic and orzo. Stir to coat the orzo in the oil and toast a little bit, 1–2 minutes. Begin to add a total of approximately 2 cups of water incrementally over the next 10–15 minutes (the exact amount of water depends on both the moisture content of the cabbage and the type of orzo). Start with ½-cup increments and then slowly reduce the amount of water being added, a few tablespoons at a time toward the end. After each addition of water, stir occasionally and let cook until most of the liquid has been absorbed. Repeat until you’ve added a total of 2 cups of water. Taste orzo to check that it is fully cooked. Continue adding more water in small increments until fully cooked if needed.

While the orzo is cooking, melt the remaining butter in a skillet and add the torn mushrooms. Season with salt and pepper and sauté, stirring occasionally, until browned and crispy at the edges. Remove from the heat and set aside.

Once orzo is cooked, stir in Parmigiano, pepper and buttery sautéed mushrooms. Season with more salt if needed. Serve immediately.

This recipe appeared in the Winter 2022 issue as part of a larger story on Winter Vegetables.