Description

This creamy spinach and mushroom orzo is a comforting and flavorful one-pan meal perfect for a quick weeknight dinner. Tender orzo pasta is cooked to perfection in a savory vegetable broth, then combined with sautéed mushrooms, garlic, fresh spinach, and a luscious Parmesan cream sauce. Garnished with fresh parsley, this dish is rich, creamy, and packed with wholesome ingredients that make it both satisfying and delicious.

Ingredients

Scale

Orzo and Broth

1 cup orzo pasta
2 ½ cups vegetable broth (or chicken broth)

Sauté Base

2 tablespoons butter
2 tablespoons olive oil
8 oz mushrooms, sliced (button or cremini)
3 cloves garlic, minced

Final Touches

3 cups baby spinach
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat the fat: Heat butter and olive oil in a large skillet over medium heat to create a flavorful base for sautéing.
Sauté mushrooms: Add sliced mushrooms and cook until golden brown and tender, about 6–8 minutes, to develop rich umami flavor.
Add garlic: Stir in minced garlic and cook for another 1 minute until fragrant, enhancing the aroma.
Toast orzo: Add the orzo pasta to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking and bring out a nutty flavor.
Simmer with broth: Pour in the vegetable broth, bring to a simmer, cover, and cook for 8–10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
Incorporate cream and cheese: Stir in heavy cream, grated Parmesan cheese, and fresh spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce thickens, creating a creamy consistency.
Season: Add salt and black pepper to taste, balancing the flavors.
Garnish and serve: Garnish with fresh parsley and extra Parmesan cheese if desired, then serve hot for a comforting meal.

Notes

Use vegetable broth to keep the dish vegetarian; chicken broth is fine if not.
Sauté mushrooms until deeply browned for maximum flavor.
Toast the orzo before simmering to enhance its texture and flavor.
Adjust cream quantity for desired richness and calorie content.
Spinach can be substituted with kale or Swiss chard for variation.
For a lighter option, use half-and-half instead of heavy cream.