Description
This creamy spinach and mushroom orzo is a comforting and flavorful one-pan meal featuring tender orzo pasta cooked with sautéed mushrooms, fresh baby spinach, garlic, and finished with a rich Parmesan cream sauce. Perfect for a quick weeknight dinner that’s both hearty and satisfying.
Ingredients
Scale
Orzo and Cooking Base
- 1 cup orzo pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 ½ cups vegetable broth (or chicken broth)
Vegetables and Flavorings
- 8 oz mushrooms, sliced (button or cremini)
- 3 cups baby spinach
- 3 cloves garlic, minced
Creamy Sauce and Seasonings
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Heat butter and olive oil: In a large skillet over medium heat, melt the butter and warm the olive oil to create the cooking base for the dish.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and cook for 6–8 minutes until they turn golden brown and become tender, enhancing their flavor.
- Add garlic: Stir in the minced garlic and cook for an additional minute until the aroma is fragrant, being careful not to burn it.
- Toast orzo: Add the orzo pasta to the skillet and toast it lightly for 2 minutes, stirring regularly to prevent sticking and to develop a nutty flavor.
- Add broth and simmer: Pour in the vegetable or chicken broth, bring the mixture to a simmer, then cover the skillet and cook for 8–10 minutes. Stir occasionally to prevent sticking until the orzo absorbs the liquid and becomes tender.
- Incorporate cream, cheese, and spinach: Stir in the heavy cream, grated Parmesan cheese, and fresh baby spinach into the cooked orzo. Cook for another 2–3 minutes until the spinach wilts and the sauce becomes creamy and thickened.
- Season the dish: Taste and season with salt and black pepper according to your preference.
- Garnish and serve: Sprinkle fresh parsley and extra Parmesan on top if desired, then serve the creamy spinach and mushroom orzo hot for a delicious meal.
Notes
- You can substitute heavy cream with half-and-half for a lighter dish, though the sauce will be less rich.
- For a vegan option, replace butter with olive oil, use vegetable broth, omit Parmesan, or substitute with a vegan cheese alternative.
- Button or cremini mushrooms work best, but feel free to use any mushroom variety or a mix for enhanced flavor.
- Stir frequently during cooking to prevent the orzo from sticking and ensure even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or cream to loosen the sauce.
