Creamy Mushroom and Spinach One-Pot Orzo Recipe
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.
- 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
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
- 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.
- 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.
- Add flour: Sprinkle the flour over the garlic and onion mixture, stirring constantly to incorporate. Cook for 1 minute to form a roux.
- 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.
- 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.
- 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.
- Prepare spinach: While the orzo cooks, break up the thawed spinach into small pieces using your fingers.
- 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.
- 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
