Description
Creamy Mushroom and Spinach Orzo is a comforting one-pot dinner featuring tender orzo pasta, golden sautéed mushrooms, spinach, and Parmesan cheese in a silky garlic cream sauce. Ready in just 30 minutes, this rich and flavorful dish is perfect for busy weeknights.
Ingredients
1 tablespoon olive oil
1.2 lb (600g) mushrooms, sliced
3 tablespoons unsalted butter
3 garlic cloves, minced
1 small onion, finely diced
3 tablespoons all-purpose flour
1½ cups (375ml) milk
3 cups (750ml) chicken broth
1½ cups uncooked orzo (risoni)
½ teaspoon salt
Black pepper, to taste
¾ cup Parmesan cheese, grated
8 oz (250g) frozen spinach, thawed and excess water squeezed out
Extra Parmesan cheese, for serving
Fresh parsley, finely chopped, for serving
Instructions
- Heat the olive oil in a large nonstick pan over high heat. Add the sliced mushrooms and sauté for approximately 3 minutes, stirring occasionally, until softened and lightly golden. Transfer the mushrooms to a plate and set aside.
- Reduce the heat to medium and melt the unsalted butter in the same pan. Add the minced garlic and finely diced onion. Cook for approximately 3 minutes, stirring occasionally, until the onion is soft and translucent.
- Sprinkle the all-purpose flour over the butter, garlic, and onion. Stir continuously for about 1 minute until the flour is fully incorporated and the raw flour taste is cooked away.
- Gradually pour in the milk and chicken broth, whisking constantly to create a smooth sauce without lumps.
- Increase the heat to medium-high. Add the uncooked orzo, salt, and black pepper. Stir well, cover the pan, and bring the mixture to a gentle simmer. Cook for approximately 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender but still slightly firm and a creamy sauce remains.
- While the orzo cooks, break the thawed and thoroughly drained spinach into smaller pieces to help distribute it evenly throughout the pasta.
- Remove the pan from the heat once the orzo is cooked. Stir in the grated Parmesan cheese, prepared spinach, and sautéed mushrooms until evenly combined and the cheese melts into the creamy sauce.
- Taste and adjust the seasoning with additional salt or freshly ground black pepper as needed. If the sauce is too thick, stir in a small splash of warm milk or broth until the desired consistency is reached.
- Serve immediately while hot. Garnish each portion with extra grated Parmesan cheese and freshly chopped parsley.
Notes
For the best flavor, use cremini or white button mushrooms. A mixture of cremini, shiitake, and portobello mushrooms also works well.
Freshly grated Parmesan cheese melts more smoothly than pre-shredded varieties and creates a silkier sauce.
Thoroughly squeeze excess moisture from thawed frozen spinach to prevent the sauce from becoming watery.
For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian-friendly hard cheese instead of traditional Parmesan.
For a chicken variation, add fully cooked shredded chicken or sautéed chicken breast pieces near the end of cooking.
For an extra-creamy version, replace a small portion of the milk with heavy cream or stir in a spoonful of cream cheese.
Add chopped sun-dried tomatoes for a tangy Mediterranean-inspired variation.
For a spicy version, add a pinch of crushed red pepper flakes while sautéing the garlic and onion.
Fresh spinach can replace frozen spinach. Add it near the end of cooking and stir until wilted.
Other small pasta shapes, such as ditalini or small shells, may be substituted, but cooking times and liquid quantities may need adjustment.
Avoid overcooking the orzo. Remove the pan from the heat when the pasta is tender but still slightly firm because it continues absorbing liquid as it rests.
Store leftovers promptly in an airtight container in the refrigerator for up to 3–4 days.
Freeze individual portions in freezer-safe containers for up to 2 months for best quality. The sauce may separate slightly and the pasta may soften after thawing.
Reheat leftovers gently on the stovetop over low to medium heat with a splash of milk or broth, stirring until creamy and heated throughout.
For microwave reheating, add 1–2 tablespoons of milk or broth per portion, cover loosely, and heat in short intervals, stirring between intervals.
Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
For meal preparation, slightly undercook the orzo and add extra milk or broth when reheating to restore its creamy consistency.
Serve as a hearty main course or pair with grilled chicken, roasted vegetables, or a fresh green salad.
Nutrition values are approximate per serving and may vary depending on ingredient brands, portion sizes, and optional garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 540 kcal
- Sugar: 10 g
- Sodium: 1050 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg
