Creamy Mushroom and Spinach One-Pot Orzo Recipe

Introduction

This creamy mushroom and spinach orzo is a comforting one-pot meal that’s both rich and satisfying. Tender mushrooms, vibrant spinach, and cheesy orzo come together in a luscious sauce perfect for a cozy weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1.2 lb / 600g mushrooms, sliced (button mushrooms recommended)
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 3 tbsp flour
• 1 1/2 cups / 375 ml milk (low fat preferred)
• 3 cups / 750 ml chicken broth
• 1 1/2 cups orzo / risoni, uncooked
• 1/2 tsp salt
• Black pepper, to taste
• 3/4 cup parmesan cheese, grated
• 8 oz / 250g frozen spinach (1 box), thawed and excess water squeezed out
• Extra parmesan cheese, for garnish
• Finely chopped parsley, for garnish

Instructions

1. Step 1: Heat the olive oil in a large non-stick pan over high heat. If your pan is not non-stick, use a bit more oil to prevent sticking.
2. Step 2: Add the sliced mushrooms and cook until softened, about 3 minutes. Remove the mushrooms from the pan and set aside.
3. Step 3: Reduce heat to medium and melt the butter in the same pan. Add minced garlic and diced onion, sautéing until the onion is translucent, around 3 minutes.
4. Step 4: Sprinkle the flour into the pan, stirring to combine, and cook for 1 minute to remove the raw flour taste.
5. Step 5: Gradually whisk in the milk and chicken broth, mixing thoroughly to blend the butter-flour roux into the liquids.
6. Step 6: Increase the heat to medium-high, add the uncooked orzo, salt, and black pepper, then stir once to combine. Cover with a lid and bring to a gentle simmer. Cook for 8 to 10 minutes until the orzo is just tender but still retains a slight bite and the sauce remains creamy. Adjust heat to maintain a gentle simmer.
7. Step 7: While the orzo cooks, break apart the thawed spinach into small pieces using your fingers.
8. Step 8: Remove the pan from heat. Stir in the grated parmesan, prepared spinach, and the cooked mushrooms. Taste and adjust seasoning with additional salt and pepper if needed.
9. Step 9: Serve immediately, garnished with extra parmesan cheese and finely chopped fresh parsley, if desired.

Tips & Variations

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Sauté the mushrooms with a splash of white wine for added depth of flavor.
• Swap frozen spinach for fresh baby spinach; add it just before serving to wilt it slightly.
• For a richer dish, substitute half of the milk with heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it has thickened. This dish is best enjoyed fresh as the orzo may absorb liquid and become firmer over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried spinach instead of frozen?

Dried spinach is not recommended as a substitute here because it lacks the moisture and texture that frozen spinach provides. Using frozen or fresh spinach ensures the dish remains creamy and flavorful.

What can I substitute for orzo?

You can substitute orzo with other small pasta shapes like acini di pepe, ditalini, or even couscous for a similar texture. Keep in mind that cooking times may vary slightly depending on the shape.

Creamy Mushroom and Spinach One-Pot Orzo Recipe

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★★★★★

4.6 from 106 reviews

This creamy mushroom and spinach orzo recipe is a comforting one-pot meal that combines tender orzo pasta with sautéed mushrooms, fresh spinach, and a rich Parmesan cheese sauce. Perfect for a quick weeknight dinner, it uses simple ingredients to create a hearty, flavorful dish with creamy texture and vibrant taste.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1.2 lb / 600g button mushrooms, sliced
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 8 oz / 250g frozen spinach (1 box), thawed and excess water squeezed out

Dairy

• 3 tbsp butter, unsalted
• 1 1/2 cups / 375 ml low fat milk
• 3/4 cup Parmesan cheese, grated
• Extra Parmesan cheese for garnish

Pantry

• 1 tbsp olive oil
• 3 tbsp flour
• 3 cups / 750 ml chicken broth
• 1 1/2 cups orzo / risoni, uncooked
• 1/2 tsp salt
• Black pepper, to taste

Herbs

• Finely chopped parsley, for garnish

Instructions

1. Heat oil and cook mushrooms: Heat the olive oil in a large non-stick pan over high heat. Add the sliced mushrooms and cook until softened, about 3 minutes. Remove mushrooms from the pan and set aside.
2. Sauté aromatics: Lower the heat to medium. Melt the butter in the pan, then add the minced garlic and finely diced onion. Sauté until the onion turns translucent, approximately 3 minutes.
3. Add flour: Sprinkle the flour over the garlic and onion mixture, stirring constantly to incorporate. Cook for 1 minute to form a roux.
4. Add liquids and combine: Gradually pour in the low-fat milk and chicken broth, whisking continuously to blend the roux into the liquid, ensuring a smooth sauce base.
5. Add orzo and season: Increase the heat to medium-high. Stir in the uncooked orzo, salt, and black pepper. Stir once to combine, then cover the pan with a lid.
6. Simmer orzo: Bring the mixture to a simmer. Maintain a gentle simmer and cook for 8 to 10 minutes, or until the orzo is tender yet slightly firm (al dente) and the sauce remains creamy and saucy. Adjust the heat as needed to prevent boiling.
7. Prepare spinach: While the orzo cooks, break up the thawed spinach into small pieces using your fingers.
8. Combine final ingredients: Remove the pan from heat. Stir in the grated Parmesan cheese, spinach, and the cooked mushrooms. Taste and adjust seasoning with additional salt or pepper if needed.
9. Serve and garnish: Serve the creamy mushroom and spinach orzo immediately, garnished with extra Parmesan cheese and finely chopped fresh parsley if desired.

Notes

• Use low-fat milk to keep the dish lighter while maintaining creaminess.
• If not using a non-stick pan, consider adding extra olive oil to prevent sticking.
• Ensure excess water is squeezed out from the thawed spinach to avoid a watery sauce.
• Cooking the orzo just until al dente helps retain a pleasant bite and prevents mushiness.
• Adjust seasoning at the end after combining all ingredients to ensure balanced flavors.

Keywords: creamy orzo, mushroom orzo, spinach pasta, one pot meal, easy dinner, Italian pasta recipe