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–+ servings
Spinach and Mushroom Orzo

Creamy Spinach and Mushroom Orzo for Cozy Weeknight Dinners

This creamy Spinach and Mushroom Orzo is a comforting one-pan vegetarian dish that's quick to prepare and full of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Essential for sautéing; substitute with vegetable oil if needed.
  • 8 oz Baby Bella Mushrooms Provide umami flavor and texture; can be swapped for crimini mushrooms.
  • 1 cup Orzo The star of the dish; gluten-free orzo can be used as a substitute.
  • 2 cups Chicken Broth Adds depth; use vegetable broth for a vegetarian version.
  • to taste Salt Key seasoning.
  • to taste Pepper Key seasoning.
For the Flavor
  • 5 cloves Garlic Minced; enhances aroma and flavor.
  • 0.5 teaspoon Italian Seasoning Provides a balanced herb flavor.
  • 0.5 teaspoon Paprika Adds warmth and color.
  • 0.25 teaspoon Red Pepper Flakes Introduces a touch of heat; adjust to preference.
For the Creaminess
  • 5 oz Fresh Spinach Offers freshness; kale or Swiss chard are great substitutes.
  • 0.5 cup Heavy Cream Contributes creamy texture; consider unsweetened coconut milk as a lighter option.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 8 ounces of sliced baby bella mushrooms, seasoned with salt and pepper. Sauté for 5-7 minutes, stirring occasionally until golden brown. Reserve half for garnish, then decrease heat to low.
  2. In the same skillet, add 1 cup of uncooked orzo, 2 cups of chicken broth, 5 minced garlic cloves, ½ teaspoon of Italian seasoning, and ½ teaspoon of paprika. Bring to a boil over medium-high heat, then reduce to a simmer, cooking for 8-10 minutes until orzo absorbs most of the liquid and is tender.
  3. During the last 5 minutes of cooking, gently fold in 5 ounces of fresh spinach until wilted, about 2-3 minutes.
  4. Remove from heat and stir in ½ cup of heavy cream. Mix in reserved mushrooms and adjust seasoning as needed.
  5. Spoon into serving bowls and garnish with a pinch of red pepper flakes. Serve immediately with crusty bread or a light salad.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 15mgCalcium: 10mgIron: 20mg

Notes

Add cream off heat to prevent curdling. Stir orzo frequently to avoid sticking. Reserve mushrooms for garnish. Adjust seasoning while cooking. Mix in different greens like kale or Swiss chard for variety.

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