Honey Garlic Butter Roasted Carrots
This creamy Spinach Mushroom Orzo is a cozy, one-pan wonder that’s perfect for busy weeknights or elegant enough for a dinner party. Packed with earthy mushrooms, fresh spinach, and garlic in a rich, creamy sauce, this dish comes together in just 30 minutes! Whether you're serving it as a comforting vegetarian main or a hearty side, this creamy mushroom spinach orzo delivers big flavor with minimal effort. It's everything you love about risotto—creamy, savory, satisfying—but made easier with orzo pasta. Save this must-try from your collection of orzo recipes for when you need a quick win!
Ingredients
- 1 cup 200 g orzo pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 8 oz 225 g mushrooms, sliced (button, cremini, or your choice)
- 2 cups 480 ml vegetable or chicken broth
- 1/2 cup 120 ml milk or cream
- 3 cups 90 g fresh spinach, roughly chopped
- 1/4 cup 25 g grated Parmesan cheese
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Sauté the mushrooms: In a large, high-sided skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they’re golden and tender, about 5-7 minutes.
- Add aromatics: Stir in garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
- Cook the orzo: Add uncooked orzo and pour in the chicken broth. Bring to a simmer, stirring occasionally so the orzo doesn’t stick.
- Add cream & spinach: Once the orzo is nearly cooked and most of the liquid is absorbed, stir in the heavy cream and fresh spinach. Cook for another 3–5 minutes until the spinach is wilted and the sauce is creamy.
- Serve hot: Serve it as a main course or as a flavorful side dish alongside chicken, shrimp, or grilled steak.
Notes
- Stir the orzo often while simmering to prevent sticking.
- Use a sturdy skillet to promote even cooking and avoid scorching.
- The sauce thickens as it cools—add a splash of broth or cream if reheating.
- Don't overcook the orzo; it should be tender but still have a slight bite.