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Spinach Mushroom Orzo

A cozy, creamy one-pan dish featuring orzo pasta, sautéed mushrooms, and fresh spinach, perfect for a quick and satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For sautéing
  • 1 tablespoon Olive oil or butter for sautéing the vegetables
Main ingredients
  • 8 ounces Cremini or button mushrooms, sliced for flavor and texture
  • 3-4 cloves Garlic, minced adds aroma and taste
  • 1 small Onion or 2 shallots, finely chopped for sweetness and depth
  • 1 cup Dry orzo pasta main carbohydrate in the dish
  • 2-2.5 cups Low-sodium vegetable or chicken broth for cooking the orzo
  • 2 cups Baby spinach, loosely packed adds color and nutrition
  • 1/3 cup Cream or half-and-half for creaminess
  • Salt and black pepper to taste for seasoning
  • 1 tablespoon Fresh lemon zest and juice optional for brightness
  • to taste Grated Parmesan optional for finishing

Method
 

Cooking
  1. Heat oil in a wide skillet over medium heat.
  2. Sauté mushrooms with a pinch of salt until they release moisture and turn golden on the edges.
  3. Scoot the mushrooms to the side, then add onion and cook until soft.
  4. Stir in garlic until fragrant.
  5. Pour in orzo and toast for a minute.
  6. Add broth, bring to a gentle simmer, and stir often to avoid sticking.
  7. When the orzo is almost tender, fold in spinach and let it wilt quickly.
  8. Stir in cream, season with salt, pepper, and a squeeze of lemon.
  9. If it looks tight, add a splash more broth or cream to loosen.
  10. Finish with Parmesan if desired and serve hot.

Notes

For best results, keep the heat steady and stir regularly during the last few minutes. Store leftovers in the fridge for up to 3 days. Reheat gently with added liquid.